TX 715 Sci RR 

07599 Desk 
1911 

Copy 1 



;. 



COOK BOOK 

CONSISTING OF 4*0 RECIPES 



We may live without poetry, music or art ; 

We may live without conscience, and live without heart; 

We may live without friends, we may live without books, 

But civilized man cannot live without cooks. 

He may live without books — what is knowledge but grieving? 

He may live without hope — what is hope but deceiving? 

He may live without love — what is passion but pining? 

But where is the man that can live without dining? 

— Owen Meredith 



COMPILED BY 

THE WOMAN'S ASSOCIATION OF THE CHURCH 
OF THE EVANGEL, CONGREGATIONAL 
Brooklyn, N. Y. 
1911 



M. B. BROWN PRINTING & BINDING CO., 
49-57 Park Place. New York. 




Library of Congress 




2010 474650 



TABLE OF WEIGHTS AND MEASURES. 



4 teaspoonfuls equals 1 tablespoonful. 

4 tablespoonfuls " y 2 gill or 1 wine glass. 

1 tablespoonful " y 2 ounce. 

1 pint of liquid " 1 pound. 

2 gills " 1 cup or y 2 pint. 

1 kitchen cup " y 2 pint. 

1 heaping quart of sifted flour . " 1 pound. 

4 cups of flour " 1 quart or 1 pound. 

1 rounded tablespoon of flour. " y 2 ounce. 

3 cups of corn meal " 1 pound. 

Y2. pints of corn meal " 1 pound. 

1 cup of butter " y 2 pound. 

1 pint of butter " y 2 pound. 

1 tablespoonful butter " 1 ounce. 

Butter size of an egg " 2 ounces. 

Butter size of a walnut " 1 ounce. 

1 solid pint of chopped meat.. " 1 pound. 
10 eggs " 1 pound. 

A dash of pepper " % teaspoonful. 

2 cups of granulated sugar. . . " 1 pound. 
1 pint of granulated sugar. ... " 1 pound. 

1 pint of brown sugar " 13 ounces. 

2y 2 cups powdered sugar.... " 1 pound. 



BREADS AND MUFFINS. 



" The very staff of life. The comfort of the husband — and the 
pride of the wife." 

White Bread. — Dissolve 2y 2 ounces yeast cakes or equal 
quantity of liquid yeast, 1 teaspoon of salt, 3 tablespoons of 
sugar in 1 quart of lukewarm milk and water or water alone ; 

3 quarts of sifted flour or as much as is necessary to make 
dough enough to knead, 2 tablespoons of lard. Knead well, 
put in greased bowl, cover with towel and set in warm place 
for two hours. Knead well again and return to bowl for 
another hour's rising. Form gently into loaves, only half fill 
pans, let stand \y 2 hours and bake from 40 to 50 minutes in 
moderate oven. — Mrs. Odell. 

Simple Good Bread. — To quarts of flour, 1 teaspoon of 
lard, 1 teaspoon of sugar, 1 teaspoon of salt, 1 cup of scalded 
milk, 3 cups of water, two-thirds yeast cake. Mix well so it 
does not stick, but is light. Let raise over night and knead in 
the morning. When raised the second time bake in moderate 
oven. Makes two loaves. — Mrs. Walter McDougall. 

Rye Bread. — To ^4 of a pint, half water and half milk, add 
one-third of a yeast cake dissolved in lukewarm water, 2 
tablespoons of molasses, 1 tablespoon of lard and as much rye 
flour as can be stirred in with an iron spoon. Let raise until 
light in the pan in which it is mixed. Knead, put in baking 
pans, allow to raise and bake in a moderate oven. 

—Mrs. McDougall. 

Graham Bread. — Two cups of sour milk or buttermilk, J / 2 
cup of sugar, ^4 of a teaspoon of salt, 1 tablespoon of shorten- 
ing, 1 cup of white flour, 1 teaspoon of soda and Graham 
flour enough to thicken about as stiff as cup cake. Put in 
well greased pans and steam for 2 hours, then bake until a 
crust forms. — Mrs. Odell. 

Nut Bread. — One egg, Y\ cup of sugar, \y> cups of milk, 

4 cups of sifted flour, 2 teaspoons of baking powder, small 
teaspoon of salt, 1 cup of chopped walnuts (about T / 2 pound). 
Mix in order given, let stand 20 or 30 minutes in a warm 
place. Bake 1 hour in a moderate oven. This makes two 
small loaves. — Mrs. Andrews. 

Brown Bread. — One-half cup of brown sugar, y 2 cup of 
molasses made from brown sugar, 1 teaspoon salt, 2 table- 
spoons of butter, 1 teaspoon soda (level), 2 well beaten eggs, 
2 cups of sour milk or buttermilk, \y 2 cups of flour, 2y 2 cups 



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of graham flour, 1 cup of chopped raisens. Put in 1-pound 
cans and bake in a slow oven \y 2 hours. 

— Airs. C. S. Warner. 
Boston Brown Bread. — Three cups graham flour, 2 cups 
rye or wheat flour, 1 cup sour milk or buttermilk. J / 2 cup 
molasses, 1 cup boiling water, 1 tablespoonful melted lard, 
iy 2 teaspoonfuls baking soda. Stir the baking soda in the 
boiling water until it foams, mix all together and if not stiff 
enough, add white flour to finish. Put in covered mold and 
steam two hours. — Mrs. McBride. 

Muffins. — Generous tablespoonful of butter and about 2 
tablespoonfuls of sugar, cream and add 2 eggs, 2 cups flour, 
scant, into which has been sifted 1 teaspoonful baking powder. 
Add sufficient milk to make a soft dough. Salt. Bake in hot 
oven. — Airs. T. C. Alacoy. 

Griddle Cakes. — Three cups of flour, 2 teaspoonfuls baking 
powder, 1 teaspoonful salt. Mix well, add 1 egg well beaten, 
and enough sweet milk to make a stiff batter. Bake at once 
on a well-greased griddle. — Airs. Horn. 

Sour Cream Muffins. — One and one-half cups sour cream, 
\y 2 level teaspoonfuls baking soda, 1 egg, 2 cups flour, salt, 
and a scant half cup sugar. Put sour cream and soda to- 
gether first, add egg, sugar and salt, then the flour. Bake in 
muffin pans. — Miss N. R. Bentley. 

Raised Biscuit. — One quart flour, 1 cup milk, 1 cup of 
potato yeast, l / 2 cup of butter, 1 tablespoonful of sugar and 1 
teaspoonful of salt. Let raise over night; in the morning 
when light mold into biscuits ; let raise until twice the size 
and bake 20 minutes. — Airs. Fish. 

Tea Biscuits. — One quart of milk, y pound of butter, 3 
pounds flour, baking powder. Bake in a hot oven. 

Baking Powder Biscuit — To every cup of flour add 1 tea- 
spoonful of baking powder, 1 teaspoonful of lard, and T / 2 tea- 
spoonful of butter; mix well with spoon, add pinch of salt, 
and milk to make soft dough not too moist. Roll out, cut 
with biscuit cutter and bake in hot oven. — Airs. E. Fish. 

Muffins. — Two cups flour, 2 teaspoonfuls baking powder, 
pinch of salt, small tablespoonful of sugar, 1 egg, 1 cup milk. 
Put in muffin rings and bake in hot oven. — Mrs. Fish. 

Corn Bread. — Two cups of corn meal, 1 cup of flour, ^ 
cup molasses, % cup sugar, 1 heaping teaspoonful shortening, 
1 teaspoonful soda, J / 2 teaspoonful salt and 2 T / 2 cups of cold 
water. — Mrs. Foland. 

Corn Cakes. — One-half pint of corn meal, slightly scalded, 
J / 2 teaspoonful salt, 3 eggs, 1 pint milk or part water. 1 cup 



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flour, 1 teaspoonful of sugar, \y 2 tablespoonfuls of yeast 
powder. — Mrs. I. E. Spencer. 

Johnny Cake. — One cup sugar, 2 eggs, 2 cups milk, 2 cups 
flour, 1% cups granulated Indian meal, 2 teaspoonfuls baking 
powder, a little salt. Bake in shallow pan. 

— Mrs. M. G. Norton. 
Johnny Cake. — One and one-quarter cups of flour, % cup 
corn meal, little salt, 1 teaspoonful of butter, 1 teaspoonful of 
sugar, 1 egg and % cup of milk. Bake ]A hour in quick oven. 

—Mrs. McDougall. 

Indian Bread. — One cup of flour, 2 cups of Indian meal, 2 
tablespoonfuls of melted butter, \y 2 cups of sour milk, y 2 cup 
of sweet milk, 1 teaspoonful of soda dissolved in sour milk. 
Bake in hot oven. — Miss Slatcher. 

Cheese Straws. — Mix 1 tablespoonful of butter into 1 cup 
of pastry flour, add salt, spoonful of paprika and 1 cup of 
grated cheese. Wet with very cold water, roll out very thin 
and cut into strips 6 inches long and 2y 2 inches wide. Lay 
on a wet pan, bake in a quick oven and sprinkle with salt. 

— Olive A. McAdams. 

Cheese Straws. — Three cups of grated cheese, 1 cup of 
flour, little mustard, salt and red pepper, 1 teaspoonful of bak- 
ing powder ; mix with cold water, same as pie crust, roll thin, 
and cut in strips. Bake quickly a light brown. 

— Mrs. Luther Foster. 

Corn Fritters. — One can of corn, y 2 cup of milk, y> cup of 
flour, small teaspoonful of baking powder, 2 eggs, salt. Fry 
on griddle. — Mrs. Little. 

Rusks. — One pint of raised dough, 2 cups of milk, y 2 cup 
of sugar, 2 eggs, y 2 cup of butter. Beat eggs, butter and 
sugar together, add milk and dough ; when thoroughly mixed 
add flour enough to knead and when kneaded, form into 
rolls ; set to raise. Bake 20 minutes in hot oven. 

—Mrs. McBride. 

Flannel Cakes. — Three eggs, 1 pint of milk, little more 
than y 2 pint of flour, teaspoonful of sugar, y 2 teaspoonful of 
salt, 1 tablespoonful of yeast powder. — Mrs. L E. Spencer. 

Potato Rolls. — Three eggs, 4 cupfuls of flour, 1 cup of 
mashed potatoes, 1 cup of yeast, y 2 pound of butter and lard 
mixed. Let raise and bake in muffin rings or make in rolls. 
To make rusks add 1 cup of sugar. — Mrs. Hartfield. 

Sally Newports. — Two cups of flour, one-third cup of 
sugar, \y 2 cups of milk, 2 teaspoonfuls of baking powder, 2 
eggs, butter size of a walnut and a little salt. Make 12 gems. 

—Mrs. Little. 




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Wheat Muffins. — One quart of flour, 2 tablespoonfuls of 
butter rubbed into flour, 3 eggs, mixed with 1 pint of sweet 
milk, 3 teaspoonfuls of baking powder and 2 tablespoonfuls of 
sugar. —Mrs. Fiero. 

Nonpareil Corn Bread. — Three heaping cups Indian meal, 
1 cup of flour, 3 eggs, 2y 2 cups sweet milk, 1 tablespoonful 
lard, 2 tablespoonfuls sugar, 2 teaspoonfuls of baking powder 
and a little salt. — Mrs. William Spencer. 

Quick Coffee Cake. — One tablespoonful butter, J / 2 cup of 
powdered sugar, 1 egg, white and yolk beaten separate!)^ l / 2 
cup milk, 1 cup flour and 1 teaspoonful of baking powder. 
Grated rind of y 2 lemon. Stir sugar, butter, yolk of egg, and 
little salt together, add a little flour and a little milk until all 
is mixed. Beaten white of egg and lemon last. Bake in pie 
tin and cover with sugar, cinnamon and chopped almonds. 

— Mrs. Quimby. 

Parker House Rolls. — One pint of milk, ]/\ yeast cake, 1 
tablespoon of butter, 2 tablespoons of sugar, % cup of lard 
(luke warm), 1 teaspoon of salt, 3 cups of flour. Make a 
sponge and let rise ; when light, make a stiff dough with flour. 
Knead smooth and let rise again and knead. Roll out the 
dough y 2 inch thick, lift from the board and allow to shrink. 
Cut with a round cutter, place a piece of butter in centre of 
each, fold and press the edges together. Place in buttered 
pan and when light, bake in hot oven. ■ — Miss A. Best. 

Graham Rolls. — One pint of sour milk, 1 teaspoon of soda, 
1 tablespoon of molasses, small T / 2 teaspoon of salt, graham 
flour sufficient for thin batter. Bake in hot gem pans. 

—Hatfield. 

English Christmas Bun Loaf. — One and one-half cups of 
brown sugar, y 2 cup of butter, blended, 4 eggs, Zy 2 cups of 
flour, y 2 of a nutmeg grated, a little salt and 2 teaspoons of 
baking powder. Mix all together, adding enough milk to 
make a stiff batter, then put in y 2 pound of raisins, piece of 
citron cut fine and some caraway seeds. Bake slowly. 

— Miss Cain. 

Shortcake Biscuit. — One pint of sifted flour, 1 tablespoon 
of butter, 1 teacup of milk, 1 teaspoon of baking powder. Mix 
lightly with spoon and handle as little as possible in rolling. 

Popovers. — One cup of flour, 1 teaspoon of salt, ]/$ cup of 
milk and 1 egg. Sift flour and salt together, add milk and 
beat until smooth with an egg beater. Add well beaten egg 
and continue beating for two minutes. Half fill deep, hot 
gem pans (well greased), and bake 40 minutes in moderate 
oven. This makes six. ' —Mrs. Macoy. 



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Educator Muffins. — One quart of bran meal, 1 pint of 
whole wheat flour, 1 cup of molasses, 1 even teaspoon of soda 
in one-third cup of hot water, 2 cups of milk. Use Dr. John- 
son's Educator Bran Meal. — For Constipation. 

French Toast. — One pint of milk, 1 egg, 1 tablespoonful 
of sugar and a little salt. Soak the bread a little and fry in 
hot butter. 

Dumplings for Stews. — One pint of flour, teaspoonful 
of salt, 2 teaspoonfuls of baking powder, sift all together four 
times. Mix 1 cup of rich milk with flour and drop by spoon- 
fuls into the boiling stew. Cover tight and do not open for 
ten minutes, when they should be done. — Mrs. Crosby. 

Apple Fritters. — Break 1 egg into 1 cup of milk, 2 tender 
apples peeled and sliced thin, a little nutmeg, salt and baking 
powder ; add enough flour to make a stiff batter. Boil in deep 
hot fat. —Hatfield. 

WafHes. — One pint of sweet milk, 2 heaping teaspoons 
of baking powder, flour enough to make as thick as griddle 
cakes ; then add 3 eggs well beaten, and butter size of an egg 
melted. Fry in waffle irons. — D. H. 

Shreaded Wheat Biscuit. — Warm the biscuit in the oven 
to restore crispness, pour hot milk over it, dipping the milk 
over it until the shreds are swollen ; then pour a little cream 
over the biscuit. 



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11 



EGGS. 

<k The Most Polite Is That Which Bears the Praise of Nations 
for Dressing Eggs Two Hundred Different Fashions." 

The Best Way to Boil Eggs. — Put eggs into a dish and 
cover with boiling water; let stand 10 minutes. Skim out the 
eggs and cover again with boiling w;ater; then allow to stand 
10 minutes longer. 

Omelet. — One quart of milk, 4 eggs, small teaspoonful corn- 
starch, salt and pepper. The more the eggs are beaten the 
lighter the omelet. Mix ingredient's. Butter the frying pan 
and heat thoroughly before pouring in the mixture. After it 
has browned on under side then turn. Serve at once. 

Baked Eggs. — Have large baking shells ; drop yolk of 1 
egg in each ; beat whites to very stiff froth ; put a spoonful on 
top of each egg, also pinch of salt and pepper and little piece 
of butter ; put shells in pan of hot water in oven ; let whites 
just begin to brown. Serve at once in shells. 

—Mrs. E. W. DuBois. 

Baked Omelet. — Five eggs and y 2 cup of milk ; Yi teaspoon 
cornstarch; salt and pepper to taste. Beat whites and yolks 
separately and stir lightly together, adding milk and corn- 
starch, salt and pepper. Bake in buttered pudding dish 10 
minutes or until firm. Serve immediately. — Mrs. Andrews. 

Tomato Omelet. — Three or 4 tomatoes or 34 can of 
tomatoes ; simmer with a little chopped onion and parsley. 
Beat 4 eggs until very light; add tomatoes to this and fry on 
very hot pan. Serve at once. — Mrs. Andrews. 

Baked Omelet. — Six eggs, whites and yolks beaten sepa- 
rately, 1 cup milk; boil and stir in 1 teaspoonful cornstarch. 
Pour milk over beaten eggs, put in a buttered dish, and bake 
10 minutes in quick oven. Season with pinch of salt and 
generous piece of butter. — Mrs. Hartfield. 

Cheese Omelet. — Line small pudding dish with buttered 
bread squares cut in about 2-inch pieces ; cover with grated 
cheese. Repeat until dish is full. Pour over a cup or more 
of milk with 1 egg beaten in, and a little salt. Bake in quick 
oven and brown on top. — Mrs. McDougall. 

Deviled Eggs. — Boil eggs 20 minutes or until hard ; remove 
the shells; then halve the eggs, removing the yolks carefully. 
Smooth yolks with silver fork, adding salt, pepper, a little 
mustard, melted butter or salad oil, vinegar and celery seed 
to taste. Put paste back in shells carefully. Serve on lettuce 
leaves or alone. — Airs. E. W. DuBois. 



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Eggs Au Gratin. — Place layers of toasted bread squares in 
baking dish ; cover with white sauce and grated cheese. Fill 
dish with layers and on top layer break several raw eggs 
whole; cover with cheese and salt and pepper. Bake in hot 
oven until eggs are set. Serve at once. — E. B. D. 

Scalloped Eggs. — Five hard-boiled eggs, y 2 cup of white 
sauce or gravy, 1 cup bread crumbs, ^ cup of minced ham 
or any cold meat. Butter a shallow baking dish and cover 
with a layer of the meat; over this spread the eggs sliced thin 
and then the gravy; sprinkle the bread crumbs over all ; pepper 
and salt and bits of butter. Bake covered in a moderate oven 
10 minutes and then brown. 

Egg Hash. — Boil 4 eggs hard; when cold take out the 
3 T olks ; cut the whites into small pieces ; add 2 teaspoonfuls 
flour, little salt and pepper, heat 4 tablespoons of milk, stir 
in the whites and keep hot over boiling tea kettle. Prepare 
some thin slices of buttered toast, cut into inch squares, lay 
on the bottom of a dish and moisten with hot milk. Pour on 
whites and grate volks over all. Good luncheon dish. 

—Mrs. E. W. DuBois. 

English Scrambled Eggs. — For a large dish ; 8 eggs, 1 large 
cup of milk, butter size of an egg, salt and pepper to taste. 
Put the butter, salt and pepper in steam boiler; when hot add 
the eggs without beating; stir until thick. Serve on toast. 

Rice Omelet. — Warm 1 cup of cold boiled rice in 1 cup of 
milk with 1 tablespoon of butter ; stir and beat until well 
blended ; add 3 well-beaten eggs and salt as needed ; melt 
another tablespoon of butter in frying pan and when hot add 
egg mixture. Cook quickly and put in hot oven to set. 

— Mrs. Washburn. 

Spanish Omelet. — Take 3 slices of lean bacon and cut in 
3^2-inch squares; fry gently until crisp, but not too brown, and 
add 1 small onion, a medium-sized tomato and five mush- 
rooms, all chopped rather fine. Rub a freshly-cut clove of 
garlic on the spoon used to stir, while cooking 15 minutes. 
Meanwhile break 6 eggs in a bowl, season with 1 saltspoon of 
salt, yk saltspoon of white pepper. Beat very light and turn 
into a perfectly smooth frying pan in which a teaspoon of 
butter has been melted and spread over the bottom and sides. 
Shake as usual, until nearly set. Spread the bacon and vege- 
tables quickly over, fold and set in oven for 1 minute. Serve 
at once. — Mrs. Crosby. 

Cheese Souffle. — Two tablespoons of butter, 3 tablespoons 
flour, V 2 cup of scalded milk, y 2 teaspoon of salt, % CU P of 
grated cheese, yolks and whites of 3 eggs beaten separately. 
Place butter and flour in pan and smooth while heating, add- 



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ing milk, salt, cheese and yolks of eggs, stirring until thick. 
When cool add whites of eggs beaten stiff. Bake 20 minutes 
and serve at once. — Mrs. H. H. Gould. 

Grape Fruit Omelet. — One grape fruit. Scoop out pulp 
with spoon, put into a cup, add the juice and cover all with 
1 tablespoon sugar. Allow 1 egg to each person. Beat yolks, 
add a little salt and pepper, then the juice from the fruit. 
Have pan hot and add butter the size of an egg, beat the 
whites of the eggs a few minutes (not real stiff), add the yolks, 
stir a little and turn into hot pan. Allow it to stand on top of 
stove for a few minutes until it has risen, then place on the 
top part of a hot oven until it browns on top ; turn out on 
platter. Place pulp on one side of omelet and fold. Serve. 

—Miss Mulford. 

Cream Omelet with Green Peas. — To \y 2 level tablespoons 
Duryeas' cornstarch add y 2 cup rich milk and 1 level table- 
spoon butter. Bring to boil and season with salt and pepper. 
Beat yolks 4 eggs very light and add to sauce, with y 2 cup 
green, peas already cooked. Beat whites of eggs to stiff froth 
and turn into mixture. When brown and firm, roll and turn 
out on a hot platter. Garnish with cup hot peas. 

Ham Omelet. — Into \y 2 tablespoons Duryeas' cornstarch, 
beat a little at a time, y 2 pint milk. When well blended add 
3 well-beaten eggs and beat again. Turn in 1 good half cup of 
shredded or grated ham, and stir well. Fry in hot fat. Turn 
with cake turner and lay one half over the other. Serve very 
hot. 

Omelet Au Gratin. — Dissolve 1 teaspoon Duryeas' corn- 
starch in y 2 cup milk. Beat together 4 eggs and y 2 cup grated 
cheese. Mix all well together. Turn into well-buttered, hot 
pan. Brown, but do not scorch. 

Apple Omelet. — To 2 cups cold apple sauce, add one-third 
cup sugar, 3 well-beaten eggs and y 2 tablespoon Duryeas' 
cornstarch dissolved in 2 tablespoons milk. Flavor with 
cinnamon or nutmeg. Beat well. Bake slowly 20 minutes. 
Serve warm. 



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' 15 



SOUPS. 

" Hail, Soup ! Thou Harbinger of Full Orbed Dinner." 

Soup Stock. — Three pounds soup meat; gash meat well 
and put to it 3 quarts cold water, 3 teaspoonfuls salt, y 2 tea- 
spoon pepper, 1 small carrot, 1 turnip, 1 large onion; each 
should weigh 3 ounces after peeling; stick 1 clove in the onion. 
Cut the vegetables, and when the meat has cooked for 2 
hours, salt and pepper, and add vegetables, and cook 3 hours 
more. Skim just as the meat comes to a boil, then throw in 
y 2 cup of cold water; take off the scum that will rise now 
rapidly ; repeat the process again when it begins to boil 
(putting in cold water and skimming). After the vegetables 
are in skim again. When done strain through a flannel cloth 
all but the sediment. Cook slowly, not boiling too hard. 
When cold take off the fat. 

Split Pea Soup (or Bean). — Three pints cold water, 1 pint 
peas (split), piece of bacon, salt pork or ham bone, small 
onion and little celery. Cook together until tender, then 
strain ; if too thick, more water can be used ; add 1 tablespoon 
of butter. Water in which ham has been boiled can be used 
in place of the bacon, salt pork or ham bone. 

Tomato Soup. — One quart of canned tomatoes ; season to 
taste with paprika, salt, pepper, bay leaf and small onion; 1 
quart milk, 2 tablespoonfuls of flour; wet in milk; mix while 
cold and allow to boil quickly; remove from fire, strain and 
serve immediately. — Benjamin. 

Tomato Bisque. — One-half can of tomatoes ; bring to a boil 
and add a teaspoonful of baking soda and strain. Heat 2 cups 
of milk in double boiler very hot, but do not boil. Add to 
this 2 teaspoonfuls cornstarch, small piece of butter, pepper 
and salt. Mix all together 5 minutes before serving, stirring 
briskly. —Mrs. Fish. 

Cream Asparagus Soup. — One quart milk, 1 pint water, 1 
tablespoonful butter, salt to taste, 2 tablespoonfuls flour dis- 
solved in cold water, 1 can of asparagus tips. Bring milk and 
water to a boil, adding butter and flour. Boil 8 minutes, then 
put in asparagus tips and let come to a boil again and serve 
hot. This quantity will be enough for 6 persons. 

—Mrs. McBride. 

Cream Celery Soup. — One quart of cold water, 6 white 
stems of celery ; cut fine and cook until tender. Cook in an- 
other pan y 2 cup of rice with 1 pint of water and 1 pint of 



16 



milk, 1 hour slowly. Strain celery and pour the celery water 
into the rice; strain and season with salt, pepper and table - 
spoonful of butter. 

Cream Corn Summer Soup. — Remove corn from 1 can ; 
cover with 3 cups of water, simmer 1 hour, strain through 
colander. Scald 3 cups milk and add corn. 2 tablespoonfuls 
butter, 1 tablespoon flour; mix smooth; add to liquid also 
beaten yolk of 1 egg. If desired extra nice, add T / 2 cup of 
cream. 

Cream of Spinach Soup. — Pick over and wash 1 pound of 
spinach, or use the canned goods, which will save extra work 
and is just as nice for soup. Heat in a sauce pan and press 
through a sieve. Mix an ounce of butter with an ounce of 
flour in a. sauce pan, add the spinach, salt and pepper, 1 quart 
of well-flavored soup stock, and a few tablespoonfuls of thick 
rich cream. Let the soup come nearly to a boil, then remove 
from the fire and stir in the yolks of 2 eggs beaten up with 1 
teaspoonful of lemon juice. Serve with croutons. — E. M. 

Clam Chowder. — Chop 25 clams very fine, 2 onions, 4 
potatoes, Yi quart can of tomatoes, herbs to taste (sage and 
thyme), pepper and salt. Cut the potatoes size of walnuts and 
cook all ingredient's until tender. This receipt can be made 
in 45 minutes. — Mrs. Hartfield. 

Connecticut Clam Chowder. — Twenty hard-shell clams, 6 
potatoes chopped, 2 large onions chopped, 4 small pieces of 
salt pork, fried brown and chopped, saving fat to be added 
last. Cook clams in liquor, then chop, returning to liquor, 
with potatoes, pork, salt, pepper, paprika and a little curry 
powder if desired, and onions. Cover with water and cook 
slowly 3 hours. When ready to serve add a little hot milk. 

—Mrs. E. W. DuBois. 

Potato Soup. — One quart of milk, 6 large potatoes, 1 stalk 
of celery, 1 tablespoon of butter, 1 large onion. Boil milk in 
double with celery and onion; pare and boil potatoes 30 
minutes, turn off water and mash fine ; season with salt, pepper 
and butter; add to the boiling milk. Strain and serve imme- 
diately. A cup of whipped cream added after the soup is 
strained improves it. — Hatfield. 

Chicken Soup. — Cook 3 or 4 pounds of fowl in water to 
cover, until well done. Strain off liquor, add 1 quart of cold 
water, salt, pepper, 1 tablespoon of chopped celery, 2 table- 
spoons of chopped onion, 1 large tablespoon of cornstarch 
(Duryea's), 1 tablespoon of butter. Cook all together for 
hour, then strain and remove grease. When ready to serve, 
add j4 pint of cream and 1 cup of finely-minced chicken. 

— Delia Haran. 



17 



Mock Turtle Soup. — Boil 1 pound of calf's liver and 2 
pounds of veal 2 hours, skimming well ; then strain, chop the 
meat fine and add to it a small onion, chopped. Salt, pepper 
and ground cloves to taste, thickening all with 1 tablespoon 
browned flour and boiling all together. Have 4 hard-boiled 
eggs and I lemon sliced in bottom of tureen when ready to 
serve. — Hatfield. 

Beef Bouillon. — Take 4 pounds of beef and cook in 4 quarts 
of water for 2 hours, with salt and pepper ; then add celery, 
carrots, onions, green pepper, 4 whole cloves and a small 
pinch of curry. Cover close and cook for 1 hour slowly. Re- 
move all fat and strain through a cheese cloth, and add 1 
teaspoon of kitchen bouquet if a darker color is desired. 1 
cup of broiled rice can be added last. — E. B. D. 



18 



19 



FISH, OYSTERS AND CLAMS. 
" There's As Good A Fish in the Sea As Ever Was Caught." 

Creamed Codfish. — Pick up fish very fine, freshen, thicken 
with milk or cream, dessertful of cornstarch, 3 eggs and a little 
butter. Serve on toast. 

Pigs in Blankets. — Roll oysters in cracker crumbs, then 
roll them up in thin slices of bacon and fastened each with a 
toothpick. Fry or bake until the bacon is crisp. — E. B. D. 

Fried Oysters. — Lay on cloth to absorb all the liquor ; then 
dip in beaten egg and roll in cracker crumbs. Fry in hot 
butter or deep fat until a light brown. Cook quickly or they 
will absorb too much fat. 

Creamed Oysters. — One pint of rich milk, 1 quart of 
oysters, 1 tablespoon of flour, salt and pepper to taste. Let 
milk come to a boil, and mix flour in a little cold water and 
stir in boiling milk. Let oysters come to a boil in their own 
liquor, skim carefully, drain off all liquor and add to milk. 

—X. Y. Z. 

Celery Oysters (chafing dish). — Take as many oysters as 
needed for number of people to be served, 1 tablespoonful of 
flour, 1 tablespoonful of butter, 1 cup of milk, a dash of red 
pepper, 1 cup of chopped celery ; cook all together and serve 
on toast. — Mrs. H. H. Gould. 

Scalloped Oysters. — Place in a shallow baking dish a layer 
of oysters, over this a layer of cracker crumbs ; sprinkle with 
salt and pepper and bits of butter; alternate the layers until 
dish is full, having crumbs on top. Pour over the whole 
enough oyster juice to moisten it. Bake in hot oven 20 
minutes, and serve in same dish in which it is baked. 

—Mrs. W. Horn. 

Blue Fish A La Creole. — To 2 pounds of fish prepare a 
dressing of bread crumbs mixed with finely-chopped onions, 
a little thyme, salt and pepper to taste; moisten with butter 
(use no water) and arrange alternately sliced tomatoes and 
onions (to taste) ; 6 whole cloves, a little salt and pepper over 
the top and inside of fish. Bake 40 minutes, basting frequently 
with melted butter. — Mrs. Macoy. 

Deviled Crabs. — One pound of crab meat. Pick it over to 
remove little pieces of shells. Make :a roux of 2 tablespoonfuls 
of butter, 1 tablespoonful of flour, 1 level teaspoonful of 
mustard; mix all together in a sauce pan, and when thor- 
oughly blended add 1 cup of very rich milk or half cream 
scalding hot. Boil 3 minutes. When thick, pour over crab meat 



20 



and add salt, cayenne and juice of ^ of a lemon. Bake in 
shells and cover with bread crumbs and specks of butter in 
very hot oven. Takes about 15 to 20 minutes to brown. 

— Mrs. Macoy. 

Salmon A La Mold. — One can of salmon, 4 eggs beaten 
light, 4 tablespoonfuls of butter melted, y 2 cup of bread 
crumbs. Pick the fish very fine, rub in the butter until smooth. 
Beat crumbs with eggs and season, before working together, 
with pepper and salt. Place in buttered mold and stand 1 
hour. 

Sauce. — One cup of boiling water thickened with I table- 
spoonful of cornstarch, all liquor from salmon, 1 large spoon- 
ful of butter, 1 raw egg, 1 teaspoon of catsup, pinch of salt 
and red pepper. Put eggs in last very carefully and boil 1 
minute. Pour over salmon mold. — Mrs. Prutting. 

Salmon Croquettes. — Make a white sauce of 1 tablespoon 
of butter, 1 cup of milk, salt and pepper to taste, 1 tablespoon 
of flour. Pick over 1 can of salmon, add sauce and y 2 cup of 
cracker crumbs ; form into shape, roll first in flour, then in 
beaten egg (to which has been added 1 tablespoon of cold 
water), and lastly in cracker crumbs. Fry in deep, hot fat. 

—Mrs. H. H. Gould. 

Salmon Souffle. — Remove salmon from can, rinse in hot 
water and separate into flakes ; sprinkle with salt, pepper and 
lemon juice and let stand for 20 minutes. Cook y 2 cup of soft 
bread crumbs in y 2 cup of milk 10 minutes ; add salmon and 
the beaten yolks of 3 eggs. Then fold in the beaten whites 
of the eggs (beaten until dry and stiff). Turn into buttered 
mold and bake until firm. Serve with Spanish sauce. 

Spanish Sauce. — Melt 3 tablespoons of butter ; add 3 table- 
spoons of flour and stir until well blended. Then pour on 
gradually, stirring constantly, 1 cup of milk and y 2 cup of 
cream. Bring to a boiling point in double boiler and season 
with 1 teaspoon of salt, little paprika and pepper. A few 
canned pimentoes can be added if desired. 

—Mrs. E. W. DuBois. 

Shrimp Wiggle. — Melt 4 tablespoons of butter, Zy 2 table- 
spoons of flour and stir until well blended ; then pour on 
gradually, stirring constantly, \y> cups of milk. Bring to a 
boiling point and add 1 cup of shrimps broken into pieces ; also 
1 cup of French peas well drained and rinsed. Season with 
salt and pepper, serve on hot platter on pieces of toast, and 
garnish with parsley. — Mrs. Stewart LaMont. 

Baked Shad. — Prepare shad for baking and fill with dress- 
ing of bread crumbs ; seasoned with pepper, salt, paprika, a 
little chopped onion and chopped green pepper, with 1 table- 



21 



spoon of melted butter. Sew up the fish, cut gashes in top 
and lay on pieces of salt pork. Bake in hot oven about 50 
minutes. — Mrs. G. W. Peterson. 

Shell Fish Combination. — Take equal quantities of scallops, 
fresh cooked lobster, oysters and little neck clams, all raw. 
Make a sauce of 1 tablespoon of butter with 1 small table- 
spoon of flour. When smooth, add gradually, 1 cup of milk 
and cream mixed ; season with salt, pepper and paprika. Dry 
fish on towel, add to sauce and cook until all are done. A 
little chopped green pepper can be added. Serve on toast. 

— Delia Haran. 

Lobster Newburg. — Cut the meat of 2 small cooked 
lobsters into small pieces and cook slowly for 5 minutes in 
4 tablespoons of butter. Then add 1 teaspoon of salt, 1 salt- 
spoon of pepper, a speck of cayenne, a dash of mace, and 
simmer 5 minutes longer. Beat well the yolks of 3 eggs and 
mix with them 1 cup of cream and 1 teaspoon of flour. Pour 
over the cooking mixture, stirring constantly, for \y 2 minutes. 
Serve at once on squares of fresh toast with any seasoning 
desired. — Mrs. Washburn. 

Deviled Clams. — Chop hard-shell clams very fine, add a 
little pepper and salt, put in clam shells and cover with 
cracker crumbs, a little piece of butter on top of each. Bake 
in quick oven. — Easthampton. 

Codfish Balls. — Flake very fine 1 cup of codfish and freshen 
with boiling water ; mix with 2 cups of mashed potatoes. Add 
1 egg, well beaten, 4 tablespoons of milk or cream, 1 table- 
spoon of butter, pepper and salt to taste. Roll in cracker 
crumbs and fry in very hot fat. — Easthampton. 



22 



*> 



23 



MEATS AND GAME. 

" A man is, in general, better pleased when he has a good 
dinner than when his wife speaks Greek." 

Beef Loaf. — Two pounds of beef, 1 pound of fresh pork, % 
pound of salt pork all chopped fine, 10 rolled crackers, ]/ 2 cup 
of cold milk, 5 eggs, and salt and pepper to taste. Bake in 
loaf \y 2 or 2 hours. —Mrs. Little. 

Veal Loaf. — Chop fine 2>y 2 pounds of veal, 1 thick slice of 
salt pork, 6 crackers rolled, 2 eggs, pepper, salt and sage. 
Mix all together, cover with bits of butter, dredge with flour 
and bake 2 hours slowly. —Mrs. Little. 

Scalloped Meat. — Chop cold meat, add salt and pepper to 
taste ; have ready some boiled macaroni and stewed tomatoes. 
Put a layer of meat in baking pan, then a layer of macaroni, 
then tomatoes, then bread crumbs. Repeat until dish is full ; 
dot top layer of crumbs with butter. Bake 30 minutes in hot 
oven. —Mrs. Odell. 

Lamb Pie. — Cook slowly 2 hours, 2 pounds of lamb in 3 
pints of water, seasoned with salt and pepper. When done, 
add 2 tablespoons of flour mixed in water, and stir until quite 
thick. Place in baking dish, and make rich crust of 2y 2 cups 
of flour and 1 cup of lard chopped into it, y 2 cup of water, 
little salt; put over meat and bake l / 2 hour in quick oven. 
Make air holes in crust to allow steam to escape or make a 
rich biscuit dough. — Miss Slatcher. 

Turkey Croquettes. — Cold roast turkey can be utilized in 
a tasty dish by boiling the carcas in sufficient water to cover 
it for three hours without renewing the water. When cooked 
drain off all the liquor, and when cool, add the beaten yolks 
of 3 eggs to every y 2 pint, then add the turkey meat chopped 
coarsely and the stiffly beaten whites of the 3 eggs. Make 
into croquettes and cook in deep hot fat, or place in baking 
dish and bake for 15 minutes. — E. M. 

Left Overs. — The left overs of any meat may be utilized in 
breakfast balls. Crush three boiled potatoes through a sieve, 
moisten with sweet cream and add ^ of a cup of finely 
minced meat, a little chopped parsley, pepper and salt, or any 
seasoning desired. Stir in the well beaten yolks of 2 eggs 
and form into balls ; fry in hot fat and cover with sauce, if 
desired. — E. M. 

Rolled Steak. — Take round steak, about 1 inch thick. 
Spread thickly with a forcemeat made of crumbs and chopped 
salt pork, season with salt, pepper, thyme, finely minced 



24 



onion, parsley and sweet green pepper. Roll up steak and 
bind firmly into shape with stout string. Lay in baking pan 
and half fill with boiling water. Cover closely and cook 2 
hours, turning 2 or 3 times. Allow to brown slightly and 
make gravy. — E. B. D. 

Veal Pot Pie. — Cook until tender 3 pounds of veal, then 
drop in potatoes. Make dumplings of 1 quart of flour, 3 
teaspoonfuls of baking powder, y 2 teaspoon of salt, \y 2 pints 
of water. Rub 1 small tablespoon of lard or butter into flour. 
Drop dumplings on meat and cover tightly, cooking 25 
minutes. — Mrs. Shelton. 

Dressed Chicken. — Cook one large chicken until it falls 
apart, seasoning with salt, pepper, small onion, and 1 bay 
leaf. When done, shred the chicken ; place fancy-shaped pieces 
of boiled egg on bottom of mold. Cook the liquor of the 
chicken until it will jell and add 1 teaspoon of gelatine soaked 
in cold water. Stir chicken in liquor and pour over eggs. Put 
in cool place and allow to set very firm ; when cold, cut in 
slices. 

Roast Turkey.— Clean the turkey, dredge the inside with 
salt and pepper and stuff with the dressing made as follows: 
Take a loaf of bread, break up in fine crumbs, add 1 table- 
spoon of salt, a scant teaspoon of pepper, 1 teaspoon of 
chopped parsley, y 2 . teaspoon of powdered sage, l teaspoon of 
thyme, I scant y 2 cup of butter melted, little chopped onion. 
Mix well together and after filling turkey sew up well. Place 
small pieces of salt pork over turkey and allow about Y\ hour 
to each -pound in baking. 

To Make the Gravy.— Boil the heart, liver, gizzard and 
neck until tender, then remove from the liquor and chop fine. 
Put back in gravy and thicken with 1 tablespoon of flour wet 
in cold, water. Season with salt and pepper and when turkey 
is done, remove from pan .and pour the gravy into pan ; cook 
five minutes, stirring constantly until brown. Skim off all 
fat. - 

Oyster Dressing. — Take one loaf of bread, cut off crusts 
and crumble -fine; add. y 2 pound of melted butter, 1 teaspoon 
each of salt and pepper. Bring one quart of oysters to a boil 
in their liquor, skim, add oysters to bread crumbs, and moisten 
with milk or oyster liquor, if desired. Mix lightly and pack 
turkey loosely. 

v Chestnut Dressing. — Peel large English chestnuts, blanch, 
and cook in water until tender enough to mash. Take equal 
parts bread crumbs and mashed chestnuts, season with salt, 
pepper and y 2 cup of melted butter. Use meat stock or hot. 
milk to moisten. Pack loosely in turkeys. — Mrs. DuBois. 



25 



Roast Duck. — Wash duck thoroughly, dry and dredge in- 
side with salt and pepper. Make a dressing of bread crumbs 
and chopped apples, seasoned with salt, pepper and y 2 cup of 
melted butter. Mix very lightly and moisten with milk or 
water, if needed. Stuff duck lightly and put in steamer and 
steam until nearly done. Have oven very hot and put small 
pieces of salt pork over duck and brown in oven. Make 
gravy the same as turkey, but use kitchen bouquet, if needed, 
to give good color. — Mrs. Tuttle. 

Roast Veal. — Cut gashes all over the meat, and fill them 
with dressing; sprinkle with salt, pepper and flour over the 
surface. Baste frequently. — Hatfield. 

Baked Chicken Fricassee. — Have fowl cut up thoroughly 
and wash in strong soda water. Place in baking pan each 
piece separate, and add salt, pepper, 1 chopped onion, 1 
chopped sweet pepper, 1 bay leaf, and 3 small pieces of fried 
salt pork or bacon. Cover with cold water and cook in hot 
oven until chicken is done (about 2 hours). Allow water to 
cook out and chicken to brown gradually. When done, re- 
move chicken from pan and place on pieces of toast. Make 
brown gravy and pour over all. — Delia Haran. 

Chicken Croquettes. — Two cups of finely chopped chicken, 
butter size of an egg, 1 large tablespoon of flour, 1 cup of 
chicken stock and ^> cup of cream or rick milk. Melt butter 
and flour together, then add milk and stock ; cook until the 
consistency of drawn butter. Add 1 cup of bread crumbs, 
season with salt and pepper, then add chicken and cook a few 
minutes. When done, allow to cool before forming into 
balls ; dip in beaten egg, roll in cracker crumbs and fry in 
deep hot fat. — Hatfield. 

Shredded Wheat Meat Patties. — Cut oblong cavity in top 
of biscuit, remove top carefully, and all inside shreds, form- 
ing a shell. Sprinkle with salt and pepper, put small pieces 
of butter in bottom, and fill the shell with creamed meat or 
oysters. Season with salt and pepper and replace top of bis- 
cuit and bake in moderate oven. Pour oyster liquor or 
creamed sauce over it when, serving it. 

Ham a La Hemande. — Take a large slice of ham, cut off in 
small pieces some of the fat, and place them on top of the ham, 
together with one teaspoon of chopped onion and parsley. 
Baste the ham and bake thirty minutes. Sauce. — Add one 
tablespoon of flour to the fat in the pan, and one cup of milk, 
keep stirring until it boils, then add a little chopped parsley 
and green pepper, and pour over the ham. 

—Mrs. W. G. VanDeusen. 



26 



Chicken a La Baltimore. — Prepare a chicken as for roast- 
ing, and cut into 8 pieces ; dip each piece in eggs and cracker 
dust or bread crumbs. Place in a buttered roasting pan and 
roast 35 minutes. Baste with melted butter, if dry. Sauce 
for Chicken. — Place the giblets and the feet in one quart of 
cold water, one onion, a little parsley, celery, one bay leaf in a 
pan to boil. When the chicken is done, make sauce of 1 
tablespoon of butter to two tablespoon of flour added to the 
broth. Pour over chicken. — Mrs. Knight. 

Beef Loaf. — Two pounds beef, 1 pound fresh pork, 
pound salt pork, ground fine, 10 crackers rolled, y 2 cup cold 
milk, salt, pepper, 5 eggs. Bake in loaf about 2 hours. 

—Mrs. H. L. Little. 



27 



28 



VEGETABLES. 

" The onion strong, the parsnip sweet, the twining bean, the 
ruddy beet; yea, all the garden brings to light, speaks 
of a landscape of delight." 

Time for Cooking Summer Vegetables. — 

Dandelions boiled l l / 2 hours. 

Spinach • " 1 hour. 

String beans " 2 hours. 

Green peas " l / 2 hour. 

Beets " 1 hour. 

Turnips " 1 hour. 

Squash " 1 hour. 

Potatoes " y 2 hour. 

Corn " 20 minutes. 

Asparagus " 20 minutes. 

Time for Cooking Winter Vegetables. — 

White potatoes boiled l / 2 hour. 

White potatoes baked 1 hour. 

Sweet potatoes boiled 24 hour. 

Sweet potatoes baked 1 hour. 

Squash boiled 1 hour. 

Turnips " 2 hours. 

Beets " 3y 2 hours. 

Parsnips " 1 hour. 

Carrots " \ J / 2 hours. 

Cabbage " 3 hours. 

Curried Vegetables. — Dice one cup each of yellow turnips, 
carrots, and potatoes ; put turnips to cook in boiling salt water, 
when about half done add carrots, then at last potatoes and 
cook until all are done. Make a milk sauce of 2 cups of milk, 
butter size of an egg and thicken with flour. Heat J / 2 can of 
peas, pouring off liquor, and add to vegetables. Pour milk 
sauce over vegetables, adding teaspoon of curry powder, 
and season. — O. A. McAdams. 

Oyster Plant. — Scrape and cut in small pieces and boil 
until tender. Drain off the water and mash while hot, adding 
two tablespoons of flour, and two tablespoons of milk, one egg. 
Make in small cakes and fry in deep hot fat. Serve hot. 

—Mrs. K. C. H. 

Corn Oysters. — One-half dozen ears of corn scraped from 
the cob, salt and pepper, two eggs, 1 cup of milk, ]/ 2 cup of 
flour, 1 teaspoon baking powder. Fry like fritters in very hot 
fat. 



29 



Green Corn Pudding. — One can of corn or 1 full pint of 
corn cut from the cob, 3 tablespoons of melted butter, 2 table- 
spoons of granulated sugar, 2 eggs, beaten very light, 2 cups 
milk, salt, spoon of salaratus, small pinch baking soda. Drain 
all liquor from corn and chop fine ; add to this the eggs, sugar, 
butter, salt and milk into which you have stirred the soda. 
Turn into a baking dish, cover and bake for y 2 hour, then 
uncover and brown. — Mrs. K. C. H. 

Macaroni and Cheese. — Break 12 sticks of macaroni into 
inch lengths, and cook in 3 pints of boiling water salted for 
20 minutes ; turn in colander and pour cold water over it and 
drain. Make a sauce of 1 tablespoon butter, 1 tablespoon of 
flour, and \y 2 cups of milk, a little salt ; cook until thick. Put 
a layer of cheese in bottom of baking dish, then one of 
macaroni, then 1 of sauce and so on until dish is filled. Cover 
top with cracker crumbs and bits of butter and bake until well 
done. —Mrs. H. H. Gould. 

Baked Tomatoes. — Select ripe, firm tomatoes, cut a piece 
off the top of each and remove pulp. Chop pulp, celery, a 
little sweet pepper, fried bacon, corn or any vegetable. Mix 
these with a small lump of butter, pepper, salt, a little sugar 
and a bit of chopped onion and enough bread crumbs to 
thicken. Refill tomato shells with mixture, place in buttered 
baking dish and bake slowly y 2 hour. — Mrs. C. S. Warner. 

Potatoes Au Gratin. — Slice cold boiled potatoes. Make a 
cream sauce of 2 tablespoons each of butter and flour, 1 level 
teaspoon of salt, y% teaspoon pepper. Heat butter in sauce 
pan, add flour and seasoning. When hot, add milk gradually 
and cook smoothly. Use milk enough to make the con- 
sistency of thick cream. Add potatoes and put in baking 
dish a layer at a time of potatoes and finely chopped cheese, 
until dish is filled. Bake about 10 minutes in moderate oven. 

—Mrs. C. S. Warner. 

Potato Puff. — Three cups of cold mashed potatoes, 1 table- 
spoon of butter, iy 2 cups milk, 1 egg well beaten, and a pinch 
of salt. Mix all together and put in baking dish; dab small 
pieces of butter over top of puff and bake 20 minutes to y 2 
hour in hot oven. —Mrs. McBride. 

Scalloped Potatoes. — Cut potatoes thin and put in layers in 
baking dish well buttered ; season with a little onion, parsley, 
pepper and salt, pieces of butter. Cover, With m)ilk and 
cracker crumbs on top. Bake 1 hour or more in good oven, 
covered for y A of an hour. —Mrs. Andrews. 

French Fried Potatoes.— Cut raw potatoes into lengthwise 
strips and soak in cold water y 2 hour, drying well on a towel. 
Have frying pan or kettle y 2 full of lard or drippings so hot 



30 



you can see it smoke. Place potatoes in frying basket and 
cook in fat 15 or 20 minutes. When done, drain on brown 
paper and serve at once. — D. H. 

Scalloped Sweet Potatoes. — Boil, peel and slice sweet 
potatoes. Arrange them in layers in a baking dish, strewing 
each layer with fine bread crumbs, a little granulated sugar 
and bits of butter. Bake covered for 20 minutes, then un- 
cover and brown. When ready to serve add 1 wine glass of 
sherry wine, ignite and carry to table burning. — K. C. H. 

Creamed Mushrooms. — Melt 2 large tablespoons of butter, 
but do not boil ; then stir in gradually the same quantity of 
flour until it froths well. Stir constantly and add slowly 1^2 
pints of milk, taking care that it is smooth. When it has 
boiled add 1 cup of beaten cream and beat lightly with spoon. 
Add two cans of mushrooms and let cook a few minutes. 
Serve on toast. — K. C. H. 

Corn and Tomatoes. — Skin and cook ripe tomatoes as for 
stewed tomatoes. When about half cooked, add sweet corn 
which has been scored and scraped from the ear, so as to get 
as little as possible of the fibre of the grains. Stir frequently 
after adding the corn. Season with salt, pepper, sugar and 
butter to taste. — Mrs. Washburn. 

Fried Cucumbers. — Take large green cucumbers, peel, 
slice and soak in salt water about \y 2 hours. Then drain, 
dip in a well beaten egg and cracker crumbs or flour and fry 
in hot fat. Just as good as egg plant. — E. B. D. 

Fried Bananas. — Select firm fruit, peel, slice lengthwise 
and squeeze a few drops of lemon juice on each slice. Roll in 
egg and flour or bread crumbs and fry in deep hot fat. 

—Mrs. E. W. DuBois. 

German Fried Potatoes. — Fry a tablespoonful of minced 
onion and a little parsley in pork, fat, or butter. Add 2 cups 
of sliced potatoes raw, half a teaspoon of salt, Yx teaspoon of 
pepper and fry a delicate brown. Beat 1 egg light, pour over 
the potato and take up at once and serve in a hot dish. 

— Delia Haran. 

Cauliflower Au Gratin. — Boil a cauliflower very tender, 
but keep it whole. Place in baking dish and cover with pieces 
of butter and grated cheese. Make a rich cream sauce, pour 
over and bake in oven until a nice brown. 

Baked Potatoes. — Bake large potatoes and remove potato 
from shells, taking care not to break shells. Mash potatoes 
with plenty of butter, salt, pepper and chopped parsley, adding 
a little rich cream. Put potatoes back in shells very lightly, 
spread with white of an egg beaten. Set in hot oven and 
brown quickly. — E. B. D. 



31 



Corn Ragout. — Cut scraps of ham or bacon in small 
squares, fry brown, add 6 ripe tomatoes peeled and sliced, and 
the grains from 6 ears of corn ; cover with boiling water, sea- 
son with red pepper and salt, and cook slowly hour. Serve 
hot on hot toast or fried bread. — Mrs. Crosby. 

Baked Tomatoes. — Take large ripe tomatoes, do not peel, 
but scoop out the soft part and add bread crumbs, a little 
chopped onions, sweet pepper and parsley with salt and pepper 
to taste. Moisten with melted butter or meat gravy and fill 
tomato shells lightly. Place in baking pan and bake in hot 
oven about ^ hour, or until a light brown. 

— Mrs. Washburn. 

Baked Beans. — One quart of small white beans, y 2 pound 
all fat salt pork, one-third cup of molasses. Soak beans over 
night, boil very soft in water, then add molasses, salt to taste, 
and pork after cutting off rind and scoring. Bake for six 
hours or more, in slow oven. Add more water, if necessary, 
and cover tight, if likely to burn. — Mrs. H. L. Little. 

Cold Slaw. — Slice or chop x / 2 small head of cabbage To 
Yt cup of vinegar add y 2 cup of sugar and at the last 1 cup of 
cream. Beat well and add to cabbage and serve at once. 
Salt to taste. — Mrs. Gould. 

Welsh Rarebit. — One pound of soft American cheese cut in 
small dice, 2 tablespoons of butter, y 2 teaspoon of salt, Y\ tea- 
spoon of mustard, % CU P °f milk, 1 tablespoon of Worcester- 
shire sauce. Put cheese and butter in pan and cook until 
cheese is melted, add salt, mustard and Worcestershire sauce 
and stir constantly. Add milk slowly and when smooth and 
creamy serve on toasted bread squares. — Easthampton. 

Fried Egg Plant. — Peel and slice egg plant in 1-inch thick 
slices ; dip in beaten egg and cracker or flour and fry in deep, 
hot fat. When done, absorb fat by placing on brown paper in 
oven. — Delia Haran. 

Tomato Fritters. — Three eggs, one cup of stewed 
tomatoes, 1% cups of flour, one teaspoon of baking powder, 
salt. 



32 



33 



MEAT AND VEGETABLE SAUCES. 

Brown Flour. — Sift 1 cup of flour into a pie tin and set it 
on the top of the stove. Watch closely, stirring- frequently to 
see that it does not burn, and taking care to prevent it stick- 
ing to the bottom of the pan. Remove when brown. Can 
be kept in glass for a long time. 

Drawn Butter. — Rub together until smooth 1 tablespoon 
of butter and 1 tablespoon of flour in sauce pan over fire ; 
when smooth, but not brown, add about 2 cups of warm milk, 
stirring continually until smooth. Season with salt and 
pepper and add cream, if desired. 

Tartare Sauce. — Mix well together y 2 teaspoon of mustard, 
1 teaspoon of powdered sugar, y> teaspoon of salt, a little 
paprika. Beat yolk of 1 egg well, adding gradually y 2 cup 
of olive oil (scant), and \y 2 teaspoons of vinegar; add first 
mixture to egg and when well beaten, add a little onion juice 
and 2 chopped olives and parsley. — Mrs. E. W. DuBois. 

Hollandaise Sauce. — Put yolks of 5 eggs into a small sauce 
pan and beat until smooth ; place on warm stove and gradually 
pour y> cup of melted butter into it, stirring all the time 
until the mixture thickens, but do not boil. Add juice of 1 
lemon and a little cayenne. A little cornstarch can be used 
to thicken, if necessary. — Delia Haran. 

Mock Hollandaise Sauce. — Melt 2 tablespoons of butter, 
add 2 tablespoons of flour and stir until well blended ; then 
pour on gradually, while stirring constantly, J / 2 cup of milk. 
Season with salt and pepper, bring to boiling point and stir in 
yolks of 2 eggs beaten lightly, and one-third cup of butter, 
bit by bit. Remove from stove when thick, add 1 tablespoon 
of lemon juice and a little cayenne pepper. — E. B. D. 

Celery Sauce. — Scrape the outside stalks of celery and 
cut in pieces 1 inch long; let stand in cold water y 2 hour, 
then cover with boiling water and cook until tender ; drain 
off the water and season with butter, salt, milk or cream ; 
thicken with a little flour. ' — Mrs. Shelton. 

Mint Sauce. — One-half cup of vinegar, y 2 cup of water, 1 
tablespoon sugar, scald together ; 1 tablespoon butter, 1 dozen 
leaves of fresh mint, chopped fine, thrown in while scalding, 
and lastly, a little salt. — Mrs. Shelton. 

Tomato Sauce. — Two large tomatoes or 1 cup of canned 
tomatoes, y 2 of a sweet green pepper and 1 onion, chopped, 1 
bay leaf ; cover with 1 large cup of water and cook for y 2 



34 



hour. Strain and season with salt, pepper, paprika, a little 
butter, pinch of sugar and thicken with cornstarch, while hot. 

— Mrs. Shelton. 

Cranberry Sauce. — Allow 1 large cup of water to 1 cup of 
cranberries, and boil until tender. Strain through jelly cloth 
and bring to boil before adding 1 small cup of sugar to each 
cup of juice. Allow to come to a boil, pour in mold and let 
stand 24 hours. — E. B. D. 

Mushroom Sauce. — Chop 1 tablespoon of onion and fry in 
2 tablespoons of butter a nice brown; add 3 tablespoons of 
stewed tomatoes, y 2 cup of mushrooms, cut fine, 1 pint of 
soup stock and 1 tablespoon of sherry wine ; simmer for a few 
minutes ; season with salt, pepper and teaspoon of dried 
parsley. Thicken with a little flour. — D. H. 

Supreme Sauce for Fried Chicken. — One tablespoon each 
of butter, thick cream and chopped parsley, y 2 pint of chicken 
stock, 1 tablespoon flour, yolks of 2 eggs, salt and pepper to 
taste. Melt the butter, but do not brown ; add flour, mix 
until smooth and then add stock. Stir continually until it 
boils, then add cream. Take from stove, add beaten eggs, 
parsley and seasoning. Pour over fried chicken. 



35 



36 



SALADS AND DRESSINGS. 

Salad Dressing. — Two eggs well beaten, y 2 teaspoon of 
salt, y 2 teaspoon of mustard, l /[ teaspoon of pepper, butter 
size of an egg, y 2 cup of vinegar. Mix all together and place 
in a bowl ; put bowl in boiling water, stirring the mixture con- 
stantly until it thickens. — Mrs. Prutting. 

Mayonnaise. — Beat yolks of two eggs very light, adding 1 
teaspoon of mustard, a little salt and pepper, also a pinch of 
sugar; then add a few drops of salad oil, stirring constantly, 
then a little vinegar, then oil, then vinegar, and so on, until 
the mixture is of the proper consistency. Half lemon juice 
and half vinegar can be used, if desired. — Mrs. Shelton. 

Boiled Salad Dressing. — Mix well together 1 small tea- 
spoon of salt, 1 tablespoon of mustard, 1 tablespoon of flour, 
1 tablespoon of sugar. Place in double boiler 2 well beaten 
eggs, 1 cup of milk, and 1 large tablespoon of butter. Add 
the above mixture to this and when butter is melted, add one- 
third cup vinegar hot. Cook until thick, about two minutes, 
then take from stove and beat for several minutes. 

— Mrs. Simonson. 

French Dressing. — Mix 1 tablespoon of salad oil with 1 
salt spoon of salt and 1 pepper spoon of pepper ; when mixed, 
add 2 more tablespoons of oil and 1 tablespoon of vinegar, 
beating well before throwing over salad. — E. B. D. 

Chicken Salad. — Cut cold roasted or boiled chicken into 
dice and mix with French dressing, set away to chill. When 
ready to serve, add celery cut very fine, and mix thoroughly 
with mayonnaise. Serve on lettuce leaves and garnish with 
sliced boiled eggs and olives. — Mrs. Washburn. 

Salmon Salad and Dressing. — Beat 2 eggs, add 6 table- 
spoons of cream well beaten, 3 tablespoons of melted butter, 
1 teaspoon of salt, two-thirds teaspoon of pepper, \y 2 table- 
spoons mustard, wet, 1 tablespoon of sugar, two-thirds cup 
of vinegar. Boil vinegar and sugar together first, then add 
the rest and boil until it begins to thicken, then set away to 
cool. Chop the contents of 1 can of salmon and twice the 
quantity of celery; when ready to serve add dressing and 
serve on lettuce leaves. — Mrs. Prutting. 

Waldorf Salad. — One cup of apples cut fine, 1 cup malaga 
grapes, cut in halves and seeded, 2 cups of celery, 1 cup of 
English walnuts. Make dressing of yolk of 1 egg, 3 table- 
spoons sugar, 1 tablespoon of flour, 1 teaspoon of salt, l / 2 
teaspoon of mustard, pinch of cayenne, l / 2 cup of vinegar, but- 
ter size of a walnut. Cream egg and sugar, add flour, salt, 



37 



pepper and mustard, creaming all well. Boil vinegar and 
butter, remove from fire and stir in the other mixture ; beat 
until smooth. Then cook a few minutes, stirring constantly. 
This makes ^ pint. Whip ^ pint of cream and add to 
dressing a little at a time. — Mrs. C. S. Warner 

Fruit Salad and Dressing. — Mix salad of chopped apples, 
celery, seeded white grapes and English walnuts. Mix well 
with dressing and serve on lettuce leaves or in grape fruit 
cups. Make dressing of 2 small teaspoons of mustard made 
to a paste with cold water, 2 tablespoons of sugar, 1 small tea- 
spoon of salt, a scant ^4 cup of vinegar, ]/ 2 cup of cream, 2 
eggs well beaten, 1 tablespoon of cornstarch. Mix vinegar, 
salt and sugar with the mustard paste ; add eggs, then cream. 
Heat slowly in double boiler, stirring constantly until thick; 
add small piece of butter and take from fire. When ready to 
serve, add 1 cup of whipoed cream and a few drops of salad 
oil. —Mrs. E. W. DuBois. 

Bean Salad. — Take can of beans or cold string beans. 
Make dressing of 24 CU P °f vinegar, 1 teaspoon mustard, 1 
teaspoon of sugar, butter size of an egg, 1 egg well beaten, 
dash of cayenne pepper and salt. Bring to a boil and when 
cold pour over the beans and serve on crisp lettuce leaves. 

— K. C. W. 

Cold Slaw. — Shave cabbage fine. Make dressing of 
1 coffee cup of vinegar and water, equal parts, 1 tablespoon 
of milk, 1 tablespoon of sugar, 1 tablespoon of flour, 1 egg, 
pepper and salt. Stir all together free from lumps, put in 
saucepan and let come to a boil. Pour immediately over cab- 
bage and serve hot or cold. — K. C. H. 

Potato Salad.— Either cut cold boiled potatoes in dice or 
slices, season with salt and pepper and mix in a little finely- 
minced onion. Make mayonnaise dressing, adding a little 
more vinegar than you would for a meat salad. Serve on 
lettuce leaves with sliced boiled eggs on top. — Delia Haran. 

Stuffed Tomato Salad. — Use large, firm tomatoes and cut 
off the stem ends, removing the pulp with a spoon. Chop 
very fine celery stalks, a little onion, sweet green pepper, 
adding the tomato pulp. Mix with mayonnaise dressing, and 
place in tomato cups and serve on lettuce leaves. Cheese 
balls are a great addition to this dish. Mix a little finely- 
chopped pepper into cream cheese, and form into small balls. 
Place on the lettuce leaves around the tomatoes. 

—Mrs. E. W. DuBois. 

Shrimp Salad. — One can of shrimp and two dozen of 
stuffed or plain olives chopped fine. Mix with a little salad 
dressing. When ready to serve, roll in balls, place on 
lettuce leaves and pour more salad dressing on top. 

— Mrs. C. B. Valentine. 



38 



39 



CAKES. 

With weights and measures just and true, 
Oven of even heat, 
Well buttered tins and quiet nerves, 
Success will be complete. 

One-Egg Layer Cake. — One egg, 1 cup of sugar, y 2 cup 
of flour, 1 tablespoonful of butter, ^4 CU P milk or cream, 2 
teaspoons of baking powder and flavoring. — Mrs. Norton. 

Light Cake. — Two eggs, 1 cup of sugar, 34 cup of butter, 
y 2 cup sweet milk, \y 2 cups flour, y 2 teaspoon soda, 1 teaspoon 
cream of tartar, 1 teaspoon of E. D. F. vanilla extract, and a 
little salt. Cream butter and sugar together, add yolks of 
eggs, beat thoroughly. Then add milk, beat whites of eggs 
to stiff froth, and add to above mixture. Mix soda and cream 
of tartar in flour and sift twice to get thoroughly mixed. 
Bake in moderate oven about y 2 hour. 

—Mrs. L. W. Renfrew. 

Addie Cake. — Three eggs, 2 cups of sugar, 1 cup of butter, 
scant, 1 cup of water, 2 teaspoons baking powder, 3 cups of 
flour and flavoring. Makes 3 layers and 1 small cake. 

—Mrs. M. G. Norton. 

Sponge Cake. — Two eggs well beaten, salt, 1 cup of 
sugar, 1 cup of flour, 1 teaspoon of baking powder, 1 cup of 
hot milk last. Get everything all measured before beginning. 

—Mrs. H. L. Little. 

Sponge Layer Cake. — Four eggs, 1 cup of sugar, heaping, 
1 heaping cup of flour, 3 tablespoons of milk, 2 heaping tea- 
spoons of baking powder, and flavoring. Bake in very quick 
oven. — Mrs. M. G. Norton. 

Sponge Loaf Cake. — Four eggs, whites and yolks beaten 
separately, add \y 2 cups of sugar to whites, then add yolks, 2 
cups flour, and to the last cupful add 2 teaspoons of baking 
powder, and two-thirds cup of boiling water, little at a time. 
Flavor. —Mrs. M. G. Norton. 

Delicate Cake. — Whites of 3 eggs beaten to a froth, \y 2 
cups of sugar, 1 cup of milk, 1 cup of butter, 2y 2 cups of 
flour, 2 teaspoons of baking powder, salt and flavor to taste. 

— Mrs. Geo. Conover. 

Lincoln Cake. — One-half cup of butter, 2 cups of sugar, 1 
cup of sweet milk, 3 cups of flour, 2 eggs, 2 teaspoons of bak- 
ing powder, flavor to taste. — Mrs. Isabelle Spencer. 

Ice Cream Cake. — One cup of butter, 2 cups of sugar, 2 
cups of milk, 3 cups of flour, whites of 3 eggs, 2 teaspoons of 



40 



baking powder, 1 teaspoon of vanilla. Bake in shallow pan 
and frost with 3 heaping tablespoons of powdered sugar, yolks 
of 3 eggs and 1 teaspoon of vanilla. Beat well. 

—-Mrs. E. W. DuBois. 

Snowflake Cake. — One pound of sugar, % pound of but- 
ter, 3 cups of flour, 6 eggs, 1 cup of water. Frost with whites 
of 4 eggs, 1 pound of powdered sugar, 1 cocoanut, and juice 
of 1 lemon. —Mrs. Isabelle Spencer. 

Queen's Cake. — One cup of butter, \y 2 cups of sugar, 2y> 
cups of flour, y 2 cup of milk, 1 cup of raisins, 3 small eggs, 1J4 
teaspoons of baking powder, nutmeg and brandy, if desired. 
Makes two loaves. — Mrs. H. L. Little. 

Silver Cake. — One cup of sugar, y cup of butter, y 2 cup 
of milk, 1 teaspoon of cream of tartar, y 2 teaspoon of soda, 
whites of 4 eggs, 3 cups of flour, E. D. F. extract of vanilla. 

Ribbon Cake. — Two cups of sugar, 1 cup of butter, 1 cup 
of milk, 4 scant cups of flour, 4 even teaspoons of baking 
powder and 4 eggs. To one-third of this mixture add 4 tea- 
spoons of cinnamon, y 2 teacup of raisins and y 2 teacup of 
currants, % cup of citron. Bake in 3 shallow pans and put 
layers together with a little jelly. — Mrs. Courter. 

Cocoanut Cake. — One pound of powdered sugar, y 2 pound 
of butter, % of pound of flour, 5 eggs, 2 teaspoons of baking- 
powder, 1 cocoanut grated, y 2 cup of milk. 

— Mrs. I. E. Spencer. 

Lemon Cake. — One-half cup of butter, \y 2 cups of sugar, 
creamed, then add the beaten yolks of 3 eggs, rind and juice 
of y 2 lemon, 2 scant cups of pastry flour, sifted, with y 2 tea- 
spoon of soda, y 2 cup of milk. Add whites of 3 eggs beaten 
stiff. Bake in moderate oven. — M. I. S. 

Lemon Loaf Cake. — One cup of sugar, 2 eggs, V 2 cup of 
melted butter, 1 cup of milk, 2 cups of flour, 2 teaspoo'ns of 
baking powder, 1 teaspoon of E. D. F. lemon extract. Beat 
sugar and eggs well, add melted butter, milk and flavoring, 
then flour with baking powder. Bake in long, shallow pan, in 
moderate oven. 

Frosting. — One and one-half cups of powdered sugar, 
teaspoon E. D. F. lemon extract, scant y cup of boiling milk. 
Stir well and spread on cake after cake is cold. 

— Mrs. A. W. Warner. 

Orange Cake. — Four eggs, 2 cups of sugar, 2y 2 cups of 
flour, 2 oranges, 1 level teaspoon of soda, 2 level spoonfuls of 
cream of tartar. Beat yolks and whites separate, then to- 
gether. Beat sugar in gradually, then juice of \y 2 oranges, 
adding water to make a cupful. Fold flour in. 



41 



Frosting. — Butter size of an egg, grated rind and juice of 
^2 orange, then confectioner's sugar. — Mrs. M. G. Norton. 

Maple Sugar Cake. — Beat 1 cup of granulated sugar with 
2 ounces of butter, add the beaten yolks of 2 eggs and 2 tea- 
spoons of baking powder to 2 scant cups of sifted flour, y> 
cup of milk, and the beaten white of 1 egg. Bake in 2 layers 
and put together with the following frosting : Boil a cup 
of maple syrup until it spins a thread, and pour gradually 
while hot into the beaten whites of 2 eggs, continue to beat 
until thick enough to spread. — Mrs. E. W. DuBois. 

Nut Cake. — Six eggs, 2 cups of sugar, \]/ 2 cups of butter, 
and 6 cups of flour, \y 2 cups of milk, 1 quart of walnuts, 
after shelled, 1 pint of raisins, then yeast powder. Bake 
slowly iy 2 to 2 hours. — Mrs. I. E. Spencer. 

Nut Cake. — Two cups of flour, y 2 cup of butter, 1 cup of 
sugar, y 2 cup of milk, 1 cup of nut meats, 1 teaspoon of E. 
D. F. extract of vanilla, 2 teaspoons of baking powder and 
2 eggs. Then cream butter and sugar, then yolks, add flavor- 
ing; add alternately milk and flour and lastty whites of eggs 
beaten very stiff. —Mrs. Macoy. 

Apple Sauce Cake. — One-half cup of butter, 1 cup of sugar, 
1 salt spoon of salt, y 2 teaspoon of cloves, and 1 teaspoon of 
cinnamon, 1 pinch of nutmeg, 1 cup of unsweetened apple 
sauce, 1 teaspoon of soda dissolved in water, 1^4 cups of flour, 

1 cup of raisins. — Mrs. G. G. Andrews. 

Pork Cake. — One pound of salt pork chopped fine, 2 tea- 
spoons of boiling water on the pork, 2 teaspoons of molasses, 

2 teaspoons of sugar, 1 tablespoon each of cinnamon, spices 
and soda, 1 pound of chopped raisins. Add flour, but do not 
make batter too stiff. — Mrs. A. M. Howe. 

Sweet Potato Cake. — Three heaping cups of sweet potato 
ground very fine, 1 cup of molasses, 1 cup of brown sugar, 1 
tablespoon of melted butter, 2 eggs, 1 cup each of currants and 
raisins, Y\ pound of citron, 1 tablespoon of spices, y 2 teaspoon 
of salt, juice and rind of 1 lemon. Bake 1 hour in slow oven. 

— Mrs. G. G. Andrews. 

Spice Cake. — One cup of sugar, \y 2 cups of flour, y> cup 
of butter, y 2 cup of milk, 2 eggs, 1 teaspoon of cream of tar- 
tar, sifted with the flour, and y 2 teaspoon of soda dissolved 
in the milk, y 2 of a nutmeg grated, \ l / 2 teaspoons each of 
cloves, cinnamon and ginger. — Mrs. W. G. Van Deusen. 

Spice Cake. — One cup of sugar, 1 cup of sour milk or 
strong coffee, 3 tablespoons of shortening, 1 teaspoon of bak- 
ing soda dissolved in the milk, y 2 teaspoon each of cloves, 
cinnamon and allspice, 2 teaspoons of cocoa, a little salt, L)4 
cups of flour. — Mrs. Wm. Schell. 



42 



Chocolate Cake. — Cream y 2 cup of butter and 2 cups 
granulated sugar, add 1 cup of water and 3 cups of flour. 
Flavor to taste and next fold in the whites of 5 eggs beaten 
to a froth, last stir in 3 teaspoons of baking powder and bake 
in a moderate oven. 

Icing. — Whites of 2 eggs beaten stiff, boil 2 small cups of 
granulated sugar in 1 cup of water until it spins a thread. 
Grate a square of bitter chocolate over the beaten eggs, and 
pour the syrup over same very slowly and beat to a cream. 

—Mrs. C. S. Warner. 

Black Chocolate Cake. — One egg, butter size of an egg, 
1/2 cups of sugar, two-thirds of milk, 1 pint of flour, 3 tea- 
spoons of baking powder. Take 3 squares of Baker's choco- 
late, 3 tablespoons of sugar, one-third cup of water and boil 
2 or 3 minutes. When cold, thin with one-third cup of milk, 
and add to cake. Bake in 2 layers. 

Milk Icing. — Two cups of granulated sugar and y 2 cup of 
milk ; stir until it boils, then stop stirring and .boil 5 minutes. 
Beat fast until thick, and flavor with E. D. F. extract of 
vanilla. If too hard, soften with a little cold milk. 

—Mrs. H. H. Gould. 

Chocolate Fudge Cake. — One cup of sugar, y 2 cup of but- 
ter, 2 eggs, Yi cup of milk, \y> cups of flour, \y 2 teaspoons 
of baking powder. 2 squares of unsweetened chocolate, y 2 
teaspoon of E. D. F. extract of vanilla. Bake in 2 layers. 

Filling. — One and one-half cups of sugar, y 2 cup of milk 
and 2 tablespoons of butter. Make like fudge and spread be- 
tween layers, but do not ice top. — Mrs. Geo. Conover. 

Sour Milk Chocolate Cake. — One and one-half cups of 
sugar, 2 eg-gs, 3 tablespoons grated chocolate, dissolved in V 2 
cup of boiling water, y 2 cup of sour milk, 1 teaspoon of soda 
dissolved in milk, 2 cups of flour, 1 large tablespoon of but- 
ter. Bake in layers. — Mrs. Fiero. 

Chocolate Cake. — Melt \y 2 squares of chocolate over hot 
water ; beat yolk of 1 egg with y 2 cup of sweet milk, and add 
to melted chocolate. Cook until thick, being careful not to 
burn. Cream 1 tablespoon of butter with 1 cup of sugar, 
add chocolate mixture, y 2 cup of milk, \y 2 cups of flour, 1 
teaspoon of cream of tartar, y 2 teaspoon of soda, 1 teaspoon E. 
D. F. extract of vanilla. Bake in either loaf or layers. 

— Mrs. L. W. Renfrew. 

Chocolate Layer Cake.— One cup of sugar and 2 eggs, ^4 
cup of melted butter, 1 cup of milk, 1 teaspoon E. D. F. ex- 
tract of vanilla, 2 cups of flour, 2 teaspoons of baking powder. 
Beat sugar and eggs well, then add butter, vanilla, milk, flour 
and bakino- powder. Bake in 3 lavers in quick oven. 

—Mrs. A. W. Warner. 



43 



Mocha Layer Cake. — One cup of sugar, y 2 cup of butter, 
3 eggs, 2 cups of flour, y 2 cup of milk, 2 teaspoons of baking 
powder, and y 2 teaspoon of salt. 

Filling. — One cup of confectioner's sugar, butter size of an 
egg, 2 teaspoons of cocoa, 2 teaspoons of E. D. F. extract of 
vanilla, 2 tablespoons of cold soffee, cream together and put 
between layers. Do not cook. — Mrs. Geo. Conover. 

Mocha Tart. — One cup of sugar, small teaspoon butter, 2 
e gg s > CU P of milk, \y 2 cups of flour, 2 teaspoons of baking 
powder,. 1 tablespoon of coffee essence, y 2 pint of cream 
whipped until stiff, then add 1 tablespoon of coffee essence, or 
if vanilla layer is desired, use same amount of vanilla extract. 
Cream butter and sugar, and add the 2 eggs ; after they are 
well beaten add milk and 1 cup of sifted flour with 1 tea- 
spoon of baking powder; after you have stirred same thor- 
oughly, add the other y 2 cup of flour and teaspoon of baking 
powder. Then add essence. Bake about 15 minutes. 

—Mrs. T. C. Macoy. 

Hermits. — One and one-half cups of sugar, 1 cup of but- 
ter, 3 eggs, 1 teaspoon of soda in y 2 cup of sour milk, 1 cup 
of chopped raisins, 1 teaspoon of alspice, 1 teaspoon of cin- 
namon, y 2 teaspoon of cloves. Flour enough to make a dough 
of medium stiffness. Drop a little thicker than cookies in 
pans, bake in moderate oven, mark off and cut into squares 
while hot. —Mrs. T. C. Macoy. 

Hermits. — Two scant cups of sugar, 1 cup of butter, 1 cup 
of milk, 3 cups of flour, 3 eggs, whites and yolks beaten sepa- 
rately, 2 teaspoons of cinnamon, 1 teaspoon of cloves, 1 cup 
chopped raisins, y 2 cup of currants, and 1 cup of chopped 
English walnut meats; teaspoon of salt. Cream butter and 
sugar, add yolks of eggs and milk, to the milk add y> teaspoon 
of baking soda, add other ingredients, and lastly fold in the 
beaten whites of the eggs. Drop from teaspoon onto greased 
pan and bake in medium oven. — Mrs. E. W. DuBois. 

Cinnamon Lunch Cake. — One cup of sugar and butter size 
of an egg, 1 egg, 1 cup of milk, 2 cups of flour, 2 teaspoons of 
baking powder. While cake is hot, spread melted butter and 
cinnamon on top, and sprinkle with granulated sugar. 

—Mrs. W. P. Courter. 

Molasses Cake. — One-half cup of butter, y 2 cup of sugar, 
1 cup of molasses, 1 tablespoon of ginger, 1 teaspoon of cin- 
namon and mace mixed, 2 eggs, 2y 2 cups of flour, y 2 cup of 
milk, 1 teaspoon of soda dissolved in milk. Warm together 
slightly, butter, molasses, ginger, cinnamon and mace ; beat 
eggs light and add to above mixture ; then the flour, milk and 
soda. Bake in a moderate oven. — Miss H. Cain. 



44 



Molasses Cake. — One cup of molasses, y 2 cup of lard, lit- 
tle salt, Yi teaspoon soda dissolved in y 2 cup of water, 1 tea- 
spoon of cinnamon and cloves, 2 teaspoons of ginger, l J / 2 cups 
of flour. Do not make too stiff; sprinkle with sugar and eat 
warm. 

Frosting. — One cup of sugar and one-third cup of water. 
Boil until it strings, then pour on to 1 egg to a froth, and 2 
squares of chocolate grated. Beat until thick. 

—Mrs. Walter McDougalL 

Molasses Drop Cakes. — One egg, 1 cup of lard and butter 
mixed, 1 cup of molasses, 1 cup of sugar, ^4 CU P °f h°t water, 
and 2 teaspoons of salaratus, 1 teaspoon each of ginger and 
cinnamon and salt, 4 cups of flour. Mix and drop in pans, 
with raisin on top of each, and sprinkle sugar on top. 

— Mrs. E. Fish. 

Ginger Cakes. — One pint of New Orleans molasses, 1 
tablespoon of soda, 1 cup of lard and butter mixed, tablespoon 
of ginger, 1 tablespoon of cinnamon. Flour enough to roll. 

— Mrs. I. E. Spencer. 

Ginger Bread. — One cup of molasses, y 2 cup of melted 
butter. Pour together and stir up quickly, y 2 cup of sour 
milk, 1 teaspoon of soda, 1 egg and a pinch of cinnamon or 
ginger. — Mrs. Fiero. 

Molasses Cookies. — One teaspoon ginger. 1 teaspoon soda, 
3 tablespoons of boiling water, 4 tablespoons melted lard. 
Put all in a cup and fill with molasses, add salt and flour to 
stiffen. — Mrs. Barringer. 

Sugar Cookies. — One cup of butter, \y 2 cups of sugar, Ay 2 
cups of flour, 2 eggs. 1 teaspoon of cream of tartar, y 2 tea- 
spoon soda. 2 full tablespoons of milk, salt and caraway seeds. 
Roll very thin and bake". — 3.1. I. S., Boston. 

Nut Cookies. — Eight tablespoons of sugar, 6 tablespoons 
melted butter, 4 tablespoons milk, 2 teaspoons baking powder, 

1 cup of nuts ; flour to make thick batter. 

— Mrs. K. C. Hartfield. 
Jackson's Snaps. — Two eggs, 1 cup of sugar, 1 cup of lard, 

2 cups of molasses, 2 teaspoons of soda, salt and spice, flour 
enough to roll out. — Mrs. M. G. Norton. 

Walnut Wafers. — One-third cup of butter creamed with 1 
cup of brown sugar, 1 egg well beaten and about % cup of 
flour, 1 cup of walnut meats chopped fine. Drop on buttered 
pans in pieces about as large as a walnut. Bake and let stand 
until cool before taking from pans. — Mrs. Prutting. 

Crullers. — One cup of lard and butter mixed, 2 cups of 
sugar, 2 eggs, 1 scant pint of milk, 2 large teaspoons of bak- 
ing powder ; flavor with E. D. F. extract of vanilla, and flour 
enough to roll. —Mrs. I. Spencer. 



45 



Crullers. — Three eggs, V/ 2 cups of sugar, ]/ 2 cup of butter, 
3 cups of flour, 3 teaspoons of baking powder, 1 cup of milk, 
y 2 nutmeg. Roll, cut and fry in deep, hot fat. 

—Mrs. H. H. Gould. 

Sugar Cakes. — -One pound of butter and 2 pounds of 
sugar, yolks of 10 eggs, flour enough to roll, flavor with 
vanilla or rose water. 

Doughnuts. — Two eggs well beaten, 1 large cup of sugar, 
1 tablespoon melted butter, 1 cup of sour milk, 1 small tea- 
spoon soda, 1 teaspoon baking powder, 2 cups of flour and 
salt. Flavor with lemon extract and nutmeg. Stir all to- 
gether, then add flour until stiff enough to roll. Cut and let 
stand \y 2 hours, and fry in deep, hot fat. 

— M. I. S„ Boston. 
Bangor Brownies. — One-half cup of butter, 1 cup of 
sugar, 2 eggs, y 2 cup of flour, 1 scant teaspoon of E. D. F. ex- 
tract of vanilla, 2 squares of melted chocolate, y 2 cup of 
chopped walnuts. Mix well, spread in buttered pan and 
bake 10 or 15 minutes. — Mrs. G. G. Andrews. 

Egg Puffs, — Whites of 2 eggs beaten very stiff, 2 cups 
confectioner's sugar with 3 tablespoons cornstarch mixed in 
with sugar, flavor with E. D. F. extract of vanilla. Beat all 
together ; drop into buttered gem pans and bake in slow oven. 

—Miss O. A. McAdams. 

"Wine Drops. — Two heaping cups of flour, y 2 cup of dark 
brown sugar, 1 cup of currants, a little salt, 1 teaspoon of 
soda, 1 teaspoon of cinnamon, y 2 tablespoon cloves, 1 tea- 
spoon nutmegs, ^4 cup of melted lard, y 2 cup of molasses, y, 
cup of sweet milk. Mix well, and drop from large spoon in 
pan and bake. — Mrs. Horn. 

Scotch Macaroons. — Cream 1 tablespoon of butter and y 2 
cup of sugar and the beaten yolks of 2 eggs. When thor- 
oughly mixed, add y 2 cup more of sugar, 2y> teaspoons of 
baking powder, ^ teaspoon of salt, 2y 2 cups of rolled oats. 
Mix well and add the beaten whites of eggs, and \y 2 tea- 
spoons of E. D. F. extract of vanilla ; form in little cakes and 
bake in slow oven. — Miss O. A. McAdams. 

Coffee Cake. — Two eggs, y> cup of butter, y> cup of mo- 
lasses, 24 CU P °f sugar, y 2 cup of cold coffee, 2 cups of flour, 
y 2 teaspoon of soda dissolved in the molasses, 1 teaspoon of 
cream of tartar sifted with the flour, y 2 cup of chopped raisins. 
Bake in a slow oven. — Mrs. W. G. Van Deusen. 

Raisin Cake. — One pint of sour milk, 3 cups of brown 
sugar, 1 cup of butter, 1 quart of flour, 1 dessert spoon of 



46 



soda dissolved in milk, 1 pound of chopped raisins, 1 teaspoon 
of mixed spices, 1 tablespoon of E. D. F. extract of lemon. 

Mrs. H. H. Gould. 

Raisin Puffs. — Two eggs, y 2 cup of butter, 1 cup of milk, 

1 teaspoon each of cream of tartar and soda, 2 cups of flour, 1 
cup of raisins ; steam one-half hour in cups. 

Polka Cake. — Four cups of flour, 2 cups of brown sugar, 

2 cups of butter, y 2 cup of molasses, 1 cup of strong coffee, 4 
eggs, 1 teaspoon of soda, 1 teaspoon of cinnamon, y 2 teaspoon 
of cloves, 1 pound each of currants and raisins, % pound of 
citron. Bake in a moderate oven about 1 hour. Makes two 
large loaves. — Mrs. C. R. Page. 

Angel Cake. — Whites of 10 eggs beaten very stiff, 1 cup 
of flour sifted 4 times, 1 teaspoon of cream of tartar, \y 2 
cups of sugar, teaspoon of vanilla. Bake 45 minutes, but do 
not grease pan. — Miss Slatcher. 

Angel Food. — One cup of eggs with whites unbeaten 
(about 6 or 7 eggs), 1% cups of sugar, pinch of salt, 1 cup 
of sifted bread flour, 1 teaspoon of cream. of tartar, 1 teaspoon 
of almond flavoring. Beat the whites of the eggs and a 
pinch of salt until frothy ; put in cream of tartar and finish 
beating; then beat in the sugar, adding the flavoring and 
folding in the flour lightly. Bake in an ungreased pan in a 
moderate oven for y 2 hour. Sift the sugar once, the flour 5 
times, and have eggs very cold. — Mrs. M. G. Norton. 

White Pound Cake. — One and one-half cups of flour, \y 2 
teaspoons of baking powder. Cream 1 cup of confectioner's 
sugar with y 2 cup of butter. Add the whites of two eggs 
beaten stiff, then y 2 cup of milk, and last add the flour. A 
little almond extract gives a nice flavor. 

— Mrs. Van Deusen. 

Pound Cake. — One cup of sugar, y 2 cup of butter, 3 eggs 
beaten very light, soda size of a pea in 3 teaspoons of water or 
milk, 1 cup of flour, flavor if you wish. — M. I. S,, Boston. 

Boston Pound Cake. — One pound of flour, 1 pound of 
white sugar, ^ of a pound of butter, 6 eggs, 1 cup of rich 
milk, 2 teaspoons of baking powder, juice of two lemons or 
2 teaspoons of almond flavoring. — Mrs. C. R. Page. 

Eggless Fruit Cake. — Two cups of brown sugar, 2 cups of 
raisins, 2 cups of sour milk, 1 cup of shortening, all kinds of 
spices, 4 cups of flour, 1 dessert spoon of soda in milk. 

— Mrs. Fiero. 

Fruit Cake. — One-half cup of brown sugar, y 2 cup mo- 
lasses, y 2 cup milk, \y 2 cups of flour, 2 eggs, y 2 cup of but- 
ter, 1 cup of seeded raisins chopped fine, \y 2 teaspoons of 
baking powder (or 1 teaspoon of cream of tartar sifted with 



47 



the flour, and y 2 teaspoon of soda dissolved in the milk), y 2 
nutmeg, 1 teaspoon each of cloves and ginger, 1 teaspoon 
allspice. — Mrs. Van Deusen. 

Wedding Fruit Cake. — Four pounds of raisins, 1 pound of 
prunes, 1 pound of citron, 2 pounds of currants, 1 pound of 
butter, 1 pound of flour, 2 pounds of black sugar, 1 pint of 
molasses, 10 eggs, 3 teaspoons of cinnamon, \y 2 teaspoons of 
cloves, 1 teaspoon of allspice, y 2 orange peel. 

—Mrs. H. H. Gould. 

Good Plain Fruit Cake. — One-half pound of butter, 2 cups 
of sugar, 5 eggs, y 2 cup of milk, y 2 teaspoon soda dissolved 
in milk, 1 pound of raisins, 1 pound of currants, y±. pound of 
peel sliced very thin ; stir in flour until quite stiff. Spice to 
taste. Bake in moderate oven 5 hours. 

— Mrs. G. G. Andrews. 

Raised Cake. — Two cups of dough, y 2 cup of butter, 1 cup 
of powdered sugar, 1 egg, iy> teaspoons of baking powder, 
24 cup of raisins, nutmeg. Mix well with the hand. 

—Mrs. S. J. Little. 

Sponge Cake — Two eggs well beaten together, 1 cup of 
sugar, 1 cup of flour, 1 teaspoon of baking powder, a little 
salt. Add last, y 2 cup of hot milk. — Mrs. S. J. Little. 

Soft Ginger Cookies. — One cup of molasses, 1^4 teaspoons 
soda, 1 cup of sour milk, y 2 cup of shortening, melted, 2 tea- 
spoons of ginger, 1 teaspoon of salt. Add soda to molasses 
and beat thoroughly; add milk, shortening, ginger, salt and 
enough flour to make mixture stiff enough to drop easily 
from spoon. Let stand several hours in a cold place. Take 
y 2 of the mixture at a time, roll lightly % inch thick, and cut 
with biscuit cutter. — Mrs. W. P. Courter. 

Fruit Jumbles. — One cup butter, 2 cups of brown sugar, 
3 eggs, y 2 cup milk, Zy 2 cups flour, y 2 nutmeg, 3 teaspoons 
baking powder, 1 cup of raisins. Bake in broad, shallow tin 
and cut in squares while warm. — Mrs. S. J. Little. 



I 



48 



49 



FILLINGS FOR CAKES. 

Two cups of granulated sugar, y 2 cup of water. Let boil 
until it spins a thread from a spoon, then pour gradually into 
the beaten whites of 2 eggs, stirring constantly. Spread on 
cake when cool enough to spread. 

Chocolate Cream Filling. — One cup of sweet cream, 1 
square Baker's chocolate, 1 dessert spoon of flour, 1 cup 
powdered sugar. Put chocolate in double boiler until melted, 
add cream and scald. Mix dry sugar and flour and stir into 
scalded cream ; cook for y 2 hour, stirring occasionally. When 
cool add E. D. F. extract of vanilla and spread. 

—Mrs. H. L. Little. 

Chocolate Icing. — Beat one and two-thirds cups of sugar 
into the unbeaten whites of 2 eggs. Scrape 2 squares of 
chocolate and put in pan with one-third cup of sugar and 4 
tablespoons of boiling water. Stir over hot fire until smooth 
and glossy and then into the whites and sugar. This quantity 
will ice two cake layers. — Mrs. McBride. 

Mocha Frosting. — One tablespoon of melted butter, full 
cup of confectioner's sugar, 2 tablespoons of coffee, 2 table- 
spoons of cocoa, y 2 teaspoon of E. D. F. extract vanilla. 

— Mrs. Norton. 

Orange Filling for Cake. — Juice of 2 oranges, 1 cup of 
powdered sugar, 1 egg. Mix yolk, sugar and juice, beat white 
to stiff froth, stir together and spread. — Mrs. H. L. Little. 

Apple Filling. — One egg well beaten, ^4 CU P °f sugar, 1 
grated apple, juice and rind of 1 lemon. Cook 10 minutes. 

— Mrs. Van Deusen. 

Uncooked Filling. — Two cups of confectioner's sugar, 1 
teaspoon of butter. Mix smooth with hot milk, flavor with 
E. D. F. extract vanilla. For chocolate filling add 2 table- 
spoons of cocoa. 

Filling for Cake. — One tablespoon of soft butter, 1 table- 
spoon of lemon juice, 3 tablespoons of orange juice; add 
grated rind of 1 orange and enough confectioner's sugar to 
thicken. — Mrs. William Schell. 

Filling for Minnehaha Cake. — One-half pound of figs, y 2 
pound of raisins, y 2 pound of walnuts. Chop and put on stove 
with a little water, cooking about 10 minutes. Ice top of cake 
and put on walnut meats. — Mrs. T. C. Macoy. 

Cocoanut Filling. — Beat whites of 2 eggs until stiff ; add 
enough powdered sugar to spread between layers and on top; 



50 



flavor cake with a little lemon. Sprinkle thickly with cocoa- 
nut. — Mrs. T. C. Macoy. 

Coffee Caramel Filling. — Two cups of confectioner's sugar, 
2 tablespoonfuls of butter, 1 scant tablespoonful of dry cocoa, 4 
tablespoonfuls of hot coffee, y 2 teaspoonful of vanilla. Mix 
well. — Mrs. William G. Van Deusen. 

Caramel Frosting. — Three cups of brown sugar, 1 tea- 
spoonful of butter, 1 cup of cream or milk, a little grated 
chocolate. Boil till waxy when dropped in water. This is 
enough for 2 cakes. — Mrs. A. M. Howe. 

Lemon or Orange Filling. — Use grated rind and juice of 1 
lemon and 1 orange, T / 2 cup of sugar, 1 cup of water. Boil, 
and while boiling add 1 tablespoonful of cornstarch that has 
been mixed smooth with a little water, and boil until thick. 

— Mrs. William G. Van Deusen. 

Tutti Frutti Filling. — One cup of chopped nuts, 1 cup of 
chopped raisins, grated rind and juice of 1 orange, juice of 
y 2 lemon, powdered sugar to stiffen. 

— Mrs. William G. Van Deusen. 

Mapleine Cake Filling. — Two cups of granulated sugar, ^4 
of a cup of milk, piece of butter the size of a walnut and 1 
teaspoonful Mapleine. Mix the sugar, milk and butter to- 
gether, boil for 5 minutes, take from fire, stir until thick ; then 
add the Mapleine, stirring it in slowly. 

— Mrs. C. B. Valentine. 



51 



52 



PUDDINGS. 
" The Proof of the Pudding Lies in the Eating." 

Queen Bread Pudding. — One pint of bread crumbs, 1 quart 
of milk, 1 cup of sugar, beaten yolks of 4 eggs, grated rind of 
1 lemon, butter size of an egg. Bake until done. Whip whites 
of the eggs stiff, then beat in 1 cup of sugar in which has been 
stirred the juice of the lemon; spread on the pudding a layer 
of jelly, pour the whites of the eggs over this and replace in 
oven until brown. — Mrs. H. H. Gould. 

Orient Pudding. — One-quarter pound of suet, y 2 pound of 
flour, 2 ounces of bread crumbs, 1 teaspoonful of baking 
powder, y 2 pound sultanas, y 2 pint milk, 1 egg, 1 tablespoon- 
ful of sugar, pinch of salt. Mix suet well chopped with flour 
and bread crumbs ; add baking powder and salt ; mix raisins 
in well ; beat up egg in milk flavored with lemon or vanilla 
to taste. Mix all together, adding sugar. Grease dish and 
bake \y 2 hours, until nicely browned. — Mrs. McBride. 

Snow Pudding. — One box of Cooper's gelatine, 3 pints of 
boiling water, juice of 3 lemons, 2 cups of sugar, whites of 4 
eggs. Soak the gelatine in 1 pint of cold water for 30 minutes ; 
add boiling water and stir until dissolved; add lemon juice and 
sugar. Set to congeal, and when half congealed beat with egg 
beater. Beat the whites to a stiff froth; beat into the jelly 
and set in moulds to harden. Serve with soft custard. 

—Mrs. McBride. 

Tapioca Caramel. — Three tablespoonfuls of pearl tapioca ; 
soak over night, drain off the water and add 1 cup of brown 
sugar, a piece of butter size of an egg, 1 quart of water, salt 
to taste and vanilla. Bake about 2 hours, stirring occasionally. 
Serve with whipped cream. — O. A. McAdams. 

Rahm Rice. — Boil 1 cup of rice with 1 quart of milk in a 
double boiler, a little sugar, flavor with vanilla and a little 
salt. Cook very slowly. Soak 34 box Knox gelatine in a little 
cold water a minute, then add to rice, and when it begins to 
thicken add y 2 pint of cream well beaten. 

— Mrs. T. C. Macoy. 

Cottage Pudding. — One cup of flour, y> cup of sugar, y> 
cup of milk, 1 egg, \y 2 tablespoonfuls melted butter, 1 tea- 
spoonful of baking powder. Sauce. — One-half cup of con- 
fectioner's sugar mixed with butter size of an egg; beat the 
yolk of 1 egg into this and ^4 cup of boiling water. Beat all 
well and flavor with vanilla. Just before serving beat up the 
white of an egg and fold in. — Mrs. W m. G. Van Deusen. 



53 



Kitchen Mystery. — One cup of Minute sago, 2 cups of dark 
brown sugar, 3 cups of boiling water. Soak the sago in cold 
water to cover 1 hour, then add boiling water and dark brown 
sugar. Boil 20 minutes or until clear. Serve with heavy 
cream. — Mrs. McBride. 

Rice Pudding. — Two tablespoonfuls of rice, 1 quart of milk, 
y 2 cup of sugar, butter size of walnut. Bake slowly 2 or 3 
hours. — Mrs. Foland. 

John's Delight. — Two cups of chopped bread, a scant Y2 
cup of molasses, 1 egg, 1 cup of stoned raisins, 1 cup of sweet 
milk in which Y teaspoonful of soda has been dissolved; Y± 
teaspoonful of cloves, 1 teaspoonful of cinnamon, a little salt. 
Boil 2 hours in a closely-covered mould. Serve with hard 
sauce or whipped cream. — E. M. 

Apple Whip. — Put the unbeaten whites of 2 eggs into a 
bowl and beat just enough to foam lightly; add 2 tablespoon- 
fuls of granulated sugar and beat a minute. Peel, core and 
grate 2 tart apples and beat in as fast as grated. Beat until 
the mixture has become very stiff. Add a drop or two of 
vanilla and heap upon the pudding and chill thoroughly before 
serving. — E. M. 

Rebecca Pudding. — Two cups of scalded milk, *4 CU P of 
cornstarch, 2 tablespoonfuls of sugar, J /% teaspoonful of salt, 
34 teaspoonful of vanilla, beaten whites of 2 eggs, 2 squares 
of unsweetened chocolate. Mix cornstarch, sugar and salt 
together and dilute with a little cold milk ; add to scalded milk, 
stirring constantly until it thickens and cook 15 minutes ; add 
vanilla and whites of eggs. Mould, chill and serve with 
whipped cream. — Mrs. Macoy. 

Chocolate Pudding. — Two cups of stale cake crumbs, 4 
cups of scalded milk, 2 squares of Baker's chocolate, cup of 
sugar, 2 eggs, Y\ teaspoonful of salt, 1 teaspoonful of vanilla. 
Soak cake in milk 30 minutes ; melt chocolate ; add half of 
sugar and enough milk taken from the cake to make of the 
consistency to pour. Add to the mixture the eggs slightly 
beaten. Turn into buttered dish and bake in moderate oven ; 
serve with hard sauce, sweetened cream or whipped cream. 

—Nellie R. Bentley. 

Delicate Pudding. — One cup of water, 1 cup of fruit juice, 
1 tablespoonful of cornstarch, Y$ teaspoonful of salt, 3 eggs 
and sugar to taste. Boil water and fruit juice ; wet cornstarch 
with a little Avater. stir into boiling fruit and cook 10 minutes ; 
add salt and sugar. Beat whites of eggs until foamy and stir 
into starch. Turn at once into a mould and serve with a boiled 
custard made from yolks of eggs. — Mrs. S. B. Rigby. 



54 



Marshmellow Pudding. — Beat whites of 3 eggs with % cup 
of granulated sugar to a stiff froth ; then add a heaping tea- 
spoonful of gelatine previously soaked in warm water; flavor 
with orange and pour immediately into individual moulds ; set 
on ice to cool. Beat 3 yolks into a scant pint of milk to which 
has been added about a tablespoonful of sugar. Set on stove 
and boil until thick, flavor with rose. Pour custard into a dish 
and put marshmellows on top. — Mrs. T. C. Macoy. 

Peach Puff. — One tablespoonful of butter, y cup of sugar, 
cup of milk, 1 scant cup of flour, 1 teaspoonful of baking 
powder. Pour over sliced or halved peaches in pudding dish 
and bake slowly. Serve hot, enough for four or five persons. 
Sauce. — Boil together 1 cup of sugar, one-third cup of water, 
y-2. lemon, juice and rind, 5 whole cloves. Boil until like 
syrup. — Mrs. Walter McDougall. 

Indian Pudding. — Cream together y 2 cup of sugar, butter 
size of an egg; add 2 eggs, beaten, 1 cup of molasses, 1 cup 
of cold water, 6 tablespoonfuls of corn meal, y*. teaspoonful 
of cinnamon, y>. teaspoonful of ginger, 1 quart of boiling water 
added last. Bake 2 hours, stirring from time to time. Serve 
with cream or hard sauce. — Meta E. Bentley. 

Maple Bavarian Cream. — Beat yolks of 4 eggs until very 
light; then add slowly while beating constantly 1 cup of thick 
hot maple syrup ; turn mixture into double boiler, stir and 
cook until thick enough to coat the blade of a silver knife. 
Have % box of gelatine softened in cold water ; dissolve it 
over boiling water and add to custard. When thoroughly dis- 
solved turn into mould, set over ice and stir occasionally until 
it begins to congeal; then fold in lightly the beaten yolks of 
4 eggs. Serve with plain cream. — Mrs. E. W. DuBois. 

Suet Pudding. — One cup of molasses, 1 cup of milk, 1 cup 
of suet chopped fine, 1 cup of raisins, 1 cup of currants, baking 
powder and flour to make rather stiff batter. Steam 3 hours 
and serve with hard sauce. — E. B. C. 

Cup Pudding. — One cup of flour, 1 teaspoon of baking 
powder, pinch of salt and thin out with milk like cake batter. 
Butter baking cups, put 1 tablespoon of preserves in and fill 
up with batter. Steam y 2 hour and serve with any sauce 
desired. — Mrs. Horn. 

Huckleberry Pudding. — One quart of sifted flour, 1 tea- 
spoon of salt, 4 teaspoons of baking powder, lard the size of 
an egg. Use enough water to make a soft dough, add 1 quart 
of berries and steam 2 hours. 

Cherry or Fruit Pudding. — One and one-half pints of flour, 
3 teaspoons of baking powder, 2 eggs, little salt, milk enough 



55 



to make it a little stiffer than for griddle cakes. 1 pint or more 
of fruit and steam \ x / 2 hours. — D. H. 

Baked Fruit Pudding. — One cup of sugar, 1 cup of milk, 1 
cup of flour, y 2 cup of butter, 3 eggs, 1 cup of chopped raisins, 
6 sour apples, chopped, salt. Bake \y 2 hours in moderate oven 
and serve hot with boiled sauce. — Mrs. E. W. DuBois. 

Prune Pudding. — Thirty large prunes cooked until soft 
with 1 cup of sugar; when cold remove pits and chop prunes, 
add the whites of 2 well-beaten eggs and bake 20 minutes. 
Serve with whipped cream or use yolks of eggs for a soft 
custard. — Mrs. William Sch.ell. 

Norwegian Prune Pudding. — One-half pound of large 
prunes, 2 cups of cold water, 1 cup of sugar, piece of stick 
cinnamon, one and one-third cups of boiling water, one-third 
cup of Duryea's cornstarch. Soak prunes in the cold water 
for 1 hour, and put on to boil until soft in same water. Re- 
move pits from prunes, return to juice and add sugar, cinanmon 
and boiling water with cornstarch. Cook 10 minutes, then add 
juice of 1 small lemon and 1 cup of chopped walnuts ; place in 
individual or one large mould and allow to set. Serve with 
whipped cream. — Mrs. A. F. Brand. 

Whipped Prune Pudding. — One pound of prunes, pitted 
and chopped fine, whites of 4 eggs beaten very stiff and 1 cup 
of powdered sugar added gradually, beating all the time. Mix 
in the chopped prunes thoroughly and bake 20 minutes. Serve 
cold with whipped vanilla flavored. — K. C. H. 

Tapioca Pudding. — Three heaping teaspoons of tapioca, 
soaked over night in cold water to cover. Beat 2 eggs, 1 cup 
of sugar and add to tapioca with 1 pint of milk, J / 2 nutmeg, 1 
tablespoon butter and juice and rind of 1 lemon. Bake in 
moderate oven. — K. C. H. 

Marlborough Fluff. — One cup of peach pulp, canned or 
fresh, mixed with 2 egg yolks beaten very light with ]/ 2 cup 
of sugar and 6 stale macaroons crushed very fine. Beat all 
very light, then add the stiffly-beaten whites of the eggs and 
y 2 cup of milk. Set the dish in a pan of warm water and bake 
in a moderate oven for 20 minutes or until the custard is firm ; 
then chill on ice and serve plain or with cream. 

Suet Pudding. — One cup of molasses, 1 cup of milk, 1 cup 
of chopped suet, 1 cup of raisins, 1 cup of currants, flour 
enough to make rather a stiff batter, about 3 cups, 1 teaspoon 
of baking soda dissolved in a little hot water, 1 teaspoon 
of salt, 1 teaspoon each of cloves and cinnamon, 1 egg. Steam 
3 hours and serve with boiled sauce and hard sauce. 

—Mrs. Shelton. 



56 



Small Plum Pudding. — Three ounces of stale bread crumbs 
grated fine and soaked in y 2 cup of boiling milk. Mix with 6 
ounces of suet minced very fine, 1 ounce of dry bread crumbs, 
10 ounces of stoned raisins, grated rind of 1 orange, little salt, 
3 eggs, leaving out 1 white. Boil pudding 2 hours and serve 
with very sweet sauce. — Mrs. A. M. Howe. 

Farina Jelly. — One level dessert spoon of gelatine, 1 cup 
of milk, % CU P of sugar, one-third cup cold water, 1 cup of 
whipped cream, 2 level dessert spoons of farina, vanilla. Soak 
the gelatine in the cold water, and add milk and sugar; when 
hot add farina mixed with a little milk; cook 10 minutes and 
add gelatine ; when partially cool add flavoring and fold in the 
whipped cream. Pour into moulds. — Mrs. M. S. Myer. 

Shredded Wheat Biscuit with Strawberries. — Prepare 
berries as for ordinary serving. Warm biscuit in oven before 
using. Cut or crush oblong cavity in top of biscuit to form 
basket. Fill the cavity with berries and serve with cream or 
milk. Sweeten to taste. Peaches, blackberries, raspberries, 
blueberries, pineapples, bananas and other fruit, fresh or pre- 
served, can be served with shredded wheat biscuit in t*he 
same way. 

Chocolate Cream Pudding. — Two ounces of chocolate, 1 
pint milk, 1 teaspoon vanilla, 4 eggs, 4 tablespoons powdered 
sugar, 2 tablespoons cornstarch, y 2 cup of sugar. Put choco- 
late in double boiler, and when melted add hot milk and sugar, 
stirring until all are blended. Add the cornstarch which has 
been wet in cold milk and cook until thick. Then add the 
well-beaten yolks of eggs and vanilla ; pour into serving dish, 
use beaten whites and powdered sugar for meringue, and set 
in oven until a light brown. — Mrs. Knight. 

Banana Float. — One pint of milk, 2 tablespoons sugar, 1 
teaspoon of cornstarch, 1 teaspoon of vanilla, 2 eggs, 2 
bananas. Beat the egg yolks, milk, sugar, cornstarch together 
and place in double boiler and stir constantly until near boil- 
ing. Add vanilla and let cool. Cut bananas in slices, pour 
over custard and beat the egg whites very stiff ; add a little 
sugar and place over custard like snow balls. 

— Mrs. Knight. 

Bread Pudding. — Butter mold, decorate sides and bottom 
with raisins or candied cherries. Fill mold two-thirds full with 
stale bread crumbs. Beat 1 egg, add 1 round tablespoon sugar 
and y 2 cup milk. Pour over bread ; let stand 5 minutes. Put 
mold in pan of boiling water. Bake in quick oven about 20 
minutes. 



57 



58 



PUDDING SAUCES. 

Sauce for Cherry Pudding. — One tablespoonful of sugar. 1 
tablespoonfu! of butter, 1 small tablespoonful of cornstarch or 
flour. Mix well, place on stove and stir in boiling water until 
thick as cream. 

Hard Sauce. — Rub to a cream 1 cup of powdered sugar and 
T /2 cup of butter; flavor with a tablespoonful of wine. 1 cup 
of brown sugar and y 2 cup of butter, rub to a cream, soften a 
little with sweet cream and flavor with vanilla. 

Cream Sauce for Cottage Pudding. — Two-third cup of 
sugar, y 2 cup of butter, heaping teaspoonful of flour, nutmeg, 
pour on boiling water and stir until thick. 

Sauce for Suet Pudding. — One tablespoonful of cornstarch 
wet in cold water, y 2 cup of butter, 1 cup of sugar, 1 egg, 1 
pint of boiling water. Have all ready and pour in water. 

Strawberry Sauce. — One cup of sugar, y 2 cup of butter. 1 
cup of strawberries, beaten white of 1 egg. Beat sugar and 
butter to a cream, add the white of an egg and strawberries 
thoroughly mashed. Excellent for baked puddings. 

Orange Sauce. — One cup of sugar, y 2 pint of water, grated 
rind and juice of 1 large orange. Boil 5 minutes, add 2 table- 
spoonfuls of butter. 

Lemon Sauce. — One cup of sugar, 1 egg, juice and rind of 
1 lemon, beat all together. Just before serving add a pint of 
boiling water, set on stove, and when at boiling point serve. 
Never boil sauce after adding lemon, as it makes it bitter. 

French Sauce. — Cream y 2 pound of butter, stir in y 2 pound 
of sugar, then yolk of 1 egg, 1 gill of milk. Put on the fire and 
stir until it simmers. Flavor with nutmeg. 



59 



60 



PIES. 

What moistens the lip and what brightens the eye, 
What calls back the past like the rich pumpkin pie? 

— Whittier. 

Best Pie Crust. — For 1 crust use 4 large tablespoons of 
flour, 4 tablespoons of melted lard, 2 tablespoons of cold 
water, pinch of salt. Stir in bowl with spoon. 

— Mrs. A. W. Warner. 

Apple Pie. — Two and one-half cups flour, 1 cup of lard 
chopped into flour and very cold water enough to make stiff 
paste, 1 teaspoon salt. Put on ice for several hours, roll out 
and spread with tiny pieces of butter and roll again. This 
quantity will make 2 pies; 14 nice greening apples, \y 2 cups 
sugar, little nutmeg and cinnamon, and little water, if apples 
are dry. Bake in quick oven ]/ 2 hour. — Miss Slatcher. 

Orange Pie. — Grated rind and juice of 1 orange, 1 scant 
cup sugar, 3 tablespoons flour, yolks of 3 eggs and white of 
one, 1 pint of cold milk, little salt and small piece of butter. 
Bake with one crust, then frost with the beaten whites of the 
eggs and powdered sugar. Brown in oven. 

—Mrs. L. W. Renfrew. 

Lemon Pie. — Make a rich crust of 1 cup of flour and one- 
third cup of shortening, lard and butter mixed, little salt. 
Roll and cover bottom of pie dish and bake quickly. Make 
filling of 3 lemons, juice of 3 and grated rind of one, 3 eggs, 2 
cups sugar, 2 cups boiling water, \y> tablespoons Duryea's 
cornstarch. Boil in double boiler until thick, fill crust and 
cover with meringue made of beaten whites of eggs and 
powdered sugar. Set in hot oven and allow to brown. This 
makes two pies. — Delia Haran. 

Lemon Custard Pie. — Grated rind and juice of 1 lemon, 
\y 2 cups of sugar, butter size of an egg, 4 tablespoons flour, 
yolks of 4 eggs ; stir all together and pour 1 pint boiling water 
over the mixture ; when cool, add well beaten whites of eggs. 
Bake like custard pie. —Mrs. E. B. Courter. 

Lemon Sponge Pie.— One cup of sugar and Ya cup of 
butter creamed ; then add 2 heaping tablespoons of flour and 
a pinch of salt, juice and grated rind of 1 lemon, 2 well beaten 
egg yolks, \y 2 cups milk. At the last fold in the stiffly beaten 
whites of 2 eggs and bake with one crust only. 

— Mrs. L. W. Renfrew. 

Cream Pie.— Three eggs, 1 cup of sugar, iy 2 cups flour, 
teaspoon of baking powder, pinch of salt. Bake in two 
layers. 



61 



Filling. — Two eggs, cup of sugar, y 2 cup of flour, salt; 
beat together and stir into 1 pint of boiling milk. When cool 
spread over layers. 

Sour Cream Pie. — One cup of sour cream, 1 cup of sugar, 

1 cup of finely chopped raisins, yolks of 2 eggs, 1 teaspoon of 
cinnamon, 1 nutmeg, 2 tablespoons Adnegar. Beat all 
together well and bake under crust. When done, cover with 
meringue of beaten whites and powdered sugar and all to 
brown quickly. — Mrs. H. H. Gould. 

Blackberry Cream Pie. — One cup of sugar, 1 cup of sweet 
cream, 1 cup of blackberries, 2 eggs, 1 tablespoon of flour, a 
little salt. Cook in double boiler and bake with one crust 
with meringue on top. — Mrs. Fiero. 

Mock Cherry Pie. — One cup of cranberries, y 2 cup of 
seeded raisins (chopped together), 1 cup of sugar, ^4 CU P of 
boiling water, 1 tablespoon of flour, a little salt. Bake with 

2 crusts. — Mrs. William Schell. 

Chocolate Pie. — One cup of milk, Y\ cup of sugar, 2 table- 
spoons of grated chocolate, yolks of 3 eggs. Heat chocolate 
and milk together, add sugar and eggs well beaten, flavor with 
vanilla. Bake with under crust and cover with meringue. 

— Mrs. George Conover. 

Butter Scotch Pie. — One cup of sugar, 1 cup of boiling 
water, 1 tablespoon of flour, 1 tablespoon of butter, 2 eggs. 
Mix flour with sugar, butter, yolks of eggs and water; cook 
until it thickens. Pour mixture into baked crust and cover 
with meringue made of whites of the eggs beaten very stiff 
and 1 tablespoon of powdered sugar. Brown slightly. 

— Mrs. C. S. Warner. 

Rhubarb Pie. — Wash the stalks and cut into inch strips 
without peeling, cover with boiling water and let stand 10 
minutes, drain and dredge with flour lightly; allow 1 heaping 
cup of sugar for a 10-inch plate, dot with 'pieces of butter ; 
bake between two crusts in a very hot oven for the first 10 
minutes and then slower until done, about 30 minutes in all. 

— -Mrs. Washburn. 

Squash Pie. — One medium-sized squash cooked and put 
through sieve to remove lumps, 1 quart of milk, 4 eggs, 1 cup 
of sugar, 1 tablespoon of flour, y 2 nutmeg (grated) y 2 tea- 
spoon of ginger, 1 teaspoon of cinnamon, a little salt. If too 
thick, add more milk. — Mrs. Van Deusen. 

Pumpkin or Squash Pie. — Three cups of cooked squash or 
pumpkin, 5 eggs, 3 cups (small), of granulated sugar, 2 table- 
spoons of Duryea's cornstarch, 1 teaspoon of cinnamon, pinch 
of nutmeg and salt to taste, \ l / 2 quarts of milk. Mix eggs and 
all seasoning with squash before adding milk and cornstarch. 



62 



Have eggs well beaten. Bake in slow oven until centre will 
not stick to silver knife, about 1 hour. 

—Mrs. E. W. DuBois. 

Peach Kucken. — Cover a pan, sides and hollow with pie 
crust. Wipe the down from the peaches, but do not pare 
them ; cut in halves, removing the stones and lay them on the 
crust skin side down; fill the cavities with granulated sugar. 
Cover this with 1 cup of English walnut meats. Take \y 2 
cups of soft bread crumbs and mix with \y 2 cups of brown 
sugar and spread over the nuts, putting small pieces of but- 
ter on top. Bake until peaches are soft. — Mrs. C. R. Page. 

Mince Pie. — One cup of chopped meat, V/ 2 cups of raisins, 
V/2 cups currants, \y 2 cups of brown sugar, 1 cup of granu- 
lated sugar, 3 cups of chopped apples, 1 cup of meat liquor, 
2 teaspoons of salt, 2 teaspoons cinnamon, J /> teaspoon of 
powdered cloves, 1 lemon, grated rind and juice, 1 cup of 
boiled cider or sweet pickle juice. Mix in the order given 
and cook in a porcelain kettle until the apples are done. 
Make good rich crust and bake with two crusts. — Hatfield. 

Mock Mince Pie. — One cup of chopped raisins, V/ 2 cups of 
sugar, \y 2 cups of molasses, 2 cups of water, y 2 cup of vine- 
gar, 8 crackers rolled fine, 1 teaspoon cinnamon, y 2 cup but- 
ter a little salt and nutmeg. Makes four pies. — Hatfield. 

Cocoanut Pie. — Three eggs, \y 2 cups of shredded cocoa- 
nut (soaked in 1 pint of milk), 1 cup of sugar, small piece of 
butter; bake with one crust. — Hatfield. 



63 



64 



FROZEN DESSERTS. 
" The Smile of the Hostess is the Cream of the Feast." 

Ice Cream. — One quart milk, V/ 2 cups of sugar, 1 table- 
spoon of flour, 3 eggs. Cook in double boiler; when cold, 
add y 2 pint of cream whipped and vanilla. Freeze. 

— Mrs. W. Courter. 

Vanilla Ice Cream. — One pint of cream, 1 pint of milk, 2 
egg s > pound of granulated sugar, 1 small vanilla bean or 
two tablespoons of vanilla extract. Beat eggs and sugar 
until very light, add to milk and put on stove, stirring con- 
stantly until you can feel it getting heavy; remove from fire 
and when cold, add cream and flavoring and freeze. A good 
foundation for all creams. — Miss H. Cain. 

Fruit Ice Cream. — One pint whipped cream, y 2 pint of 
milk, juice of one quart of crushed fruit. Chill cream, milk, 
sugar and vanilla thoroughly in freezer, then add fruit and 
freeze. — Mrs. G. G. Andrews. 

Peach Mousse. — One pint cream, 1 cup of canned peaches 
(drained), 1 teaspoon of vanilla, enough powdered sugar to 
stiffen. Beat cream stiff, add crushed fruit, sugar and vanilla. 
Pack in ice and salt for three hours. This serves six persons. 

—Mrs. Norton. 

Coffee "Whip. — Soften 1 large teaspoon of gelatine in cold 
water to cover, and dissolve in a cup of strong coffee ; add ^4 
cup of sugar. When cold, stir in 1 pint of cream whipped 
very stiff and dry, few drops vanilla, and y 2 pound of maca- 
roons. Turn into mold and pack in ice for 4 hours. 

m —Mrs. J. Hartfield. 

Biscuit Tortoni. — One pint of cream whipped, 4 eggs 
beaten separately, 3 tablespoons of sugar added to eggs, 1 tea- 
spoon of vanilla, 10 cents' worth of stale macaroons crushed. 
Mix all together and pack in ice for 5 or 6 hours. 

— Mrs. G. G. Andrews. 

Bisque Tortoni. — Three-quarters cup of water, ^4 cup of 
sugar, let stand on stove until it threads. Beat 3 eggs until 
very light and stir into the hot mixture until cold; then add 
1 pint of whipped cream, 2 teaspoons of vanilla. Take 12 
macaroons and brown in oven; roll fine and sprinkle top and 
bottom of mold. Pack in ice and salt and freeze 3 or 4 hours. 

—Mrs. Hartfield. 

Charlotte Russe. — One-half pint of cream whipped stiff. 
Soak 1 small teaspoon of gelatine in a little cold milk and then 
dissolve it with y 2 cup of hot milk. To this add 1 heaping 



tablespoon of powdered sugar, and ^2 teaspoon of vanilla, 
and strain into it the whites of 3 eggs beaten very stiff. 
When it thickens, not too thick, add it to the whipped cream 
and pour into a dish lined with sponge cake. Can be chilled 
in ice, if desired. — Mrs. Walter McDougalh 

Milk Sherbet. — Mix juice of 4 lemons with 1 pound of 
granulated sugar, and add to 1 tablespoon of gelatine, which 
has been dissolved in cold water. When ready to freeze, add 
1 quart of milk. — K. C. H. 

Peach Sherbet. — Two cups of water, 1 cup of fruit juice, 
1 cup of sugar, juice of y 2 lemon. When peach marmalade is 
used, add sugar to taste. Place in mold and pack in ice for 
several hours. This serves 4 persons. — Mrs. Norton. 

Pineapple Sherbet. — One pint each of water, sugar and 
pineapple chopped, and juice of y 2 lemon. Boil sugar and 
water for 25 minutes, then pour over pineapple and lemon 
juice and cool. Pack in 4 parts ice and 1 part salt. 

—Mrs. Norton. 

Lemon Sherbet. — Four large juicy lemons, 1 quart of milk, 
134 pounds of sugar. Put milk and sugar to boil, chip rind 
from three of the lemons, add to syrup, boil five minutes and 
stand aside to cool. When cold, add juice of lemons and 
strain through a cloth. Freeze and before taking out beat in 
the white of an egg that has been beaten very stiff. Serve 
in sherbet cups with a sprig of fresh mint. — Miss H. Cain. 

Coffee Ice Cream. — One cup of strong coffee, 1 large cup 
of sugar boiled together until it is a syrup. While hot add 
a cup of milk and the yolks of 3 eggs well beaten. Return to 
fire and cook until it begins to thicken, taking great care that 
it does not curdle. Add 1 pint of cream and freeze. 

—Hatfield. 

Cafe Mousse. — One cup strong coffee, y CU P sugar. Let 
these come to a boil. Stir in one well beaten egg, cool, stir- 
ring occasionally. Whip one pint cream and mix slowly. 
Pack and let freeze 5 or 6 hours. — Miss Mulford. 

Maple Mousse. — One pint cream, one cup maple syrup, 
four eggs. Beat all separately. Put syrup into cream and 
beat, add yolks well beaten, then whites beaten dry. Beat 
again thoroughly and freeze with one stirring about 4 hours. 

— Miss Mulford. 

Strawberry Mousse. — One box strawberries, y 2 pint thick 
cream, \y 2 cups sugar. Whip cream. Add sugar and ber- 
ries, pour into mold and pack in freezer. Let stand 4 hours. 

—Miss Mulford. 

Mock Maple Parfait. — Stir together one cup Karo syrup 
and one quart rich cream. Whip until stiff and place in 



66 



mold, being careful that no salt water can get into mold. 
Bury for three hours in fine ice and salt. Serve in tall glasses 
or in whole mold. 

Hot Chocolate Sauce for Ice Cream. — One-half cup of 
sugar, 1 cup of water, y 2 cup of milk, 2 squares of Baker's 
chocolate. Boil milk, water and sugar until sugar is melted ; 
then add melted chocolate. Boil until thick. Use double 
boiler. —Mrs. E. W. DuBois. 

Maple Nut Sauce for Ice Cream. — Take 1 cup of maple 
syrup and 1 cup of chopped English walnut meat. Mix well 
and pour over vanilla ice cream when serving. 



67 



68 



PICKLES, PRESERVES AND JELLIES. 

" Turnpike road to people's hearts, I find, 
Lies through their mouths, or I mistake mankind." 

Pears. — Pare the fruit and cut in halves. Throw into cold 
water, or they will be discolored. Allow 1 pound of sugar for 

0 of fruit, and 1 quart of water for 3 pounds of sugar. When 
the syrup is boiling, take the pears from the water, and drop 
into syrup. Cook until they can be pierced easily with a 
silver fork. Fill the jars with fruit and syrup. Or allow y 
cup of sugar to a can of fruit and cook 15 minutes. 

— Mrs. Shelton. 

Peaches. — Have ready a kettle of boiling water. Fill a 
wire basket with peaches and plunge into the boiling water. 
In 2 minutes take them out, and the skins will come off easily. 
Drop the fruit into cold water to keep the color. Allow 1 
pound of sugar to 3 pounds of fruit, 1 pint of water for 3 
pounds of sugar. When the syrup is boiling hot, drop the 
fruit into it. Put but a few in at a time, as they cook very 
quickly. Take them from the syrup with a silver fork, fill the 
jar with fruit and syrup; or allow two-thirds cup of sugar 
to one can of fruit and cook fifteen minutes. — Mrs. Shelton. 

Plums. — Allow Yi a pound of sugar for 1 pound of plums, 
and ^2 a pint of water for 3 pounds of sugar. When the syrup 
is boiling hot, put in the fruit and cook three minutes. Fill 
the jar with fruit and syrup; or allow cups of sugar to 

1 can of fruit and cook 10 minutes. — Mrs. Shelton. 

Strawberries. — To each pound of berries allow y 2 a pound 
of sugar. Put the berries in a kettle, add a very little water. 
Stir them to prevent scorching. Cook 15 minutes; then add 
the sugar and let them boil hard 1 minute. Put them in heated 
jars. More or less sugar may be used, as one prefers. If 
the berries are cooked in glass jars, add 1 cup of sugar; screw 
the lids on tight without rubbers, place in cold water to nearly 
cover the fruit, boil 15 minutes, take out and have ready a tea 
kettle of boiling water; remove the lids, or if preferred, fill 
the can with a boiling syrup, made of sugar and water ; screw 
the lids on tight immediately. — Mrs. Shelton. 

Pineapple. — Pare the fruit and be sure to take out all the 
eyes and discolored parts. Cut in slices, and cut the slices up 
like dice, taking out the core. W T eigh the fruit, put in a pan 
with half as many pounds of sugar as fruit. Let it stand 
over night. In the morning put it over the fire and let it 
boil rapidly for a minute only, as cooking discolors it. Put 



69 



in heated jars. Or use nearly 1 cup of sugar to a can of fruit 
and cook 15 minutes. — Mrs. Shelton. 

Cherries. — Allow one-third of a pound of sugar to 1 pound 
of cherries. Put the sugar in the kettle with ^ a pint of water 
to 3 pounds of sugar. Stir until dissolved. When boiling, 
add the cherries and cook 3 minutes, and then put in jars ; 
or two-thirds cup of sugar to 1 can of cherries. 

—Mrs. Shelton. 

Tomatoes. — One dessert spoon of salt to 1 quart can of 
tomatoes. Cut large tomatoes in halves ; do not cut small one ; 
pour boiling water on the fruit so the skin will come off 
easily; pare, add salt and cook steady T / 2 an hour. Put the 
cans in a dry, dark place. — Mrs. Shelton. 

Quinces. — Pare and quarter the fruit, take out all the cores 
and the hard part around them. Boil the fruit in clear water 
until tender ; then spread on towels to dry. Allow ^2 a pound 
of sugar for 1 pound of fruit, and 1 pint of water for 3 pounds 
of sugar. When the syrup is boiling hot, put in the fruit 
and let it cook very slowly, as the longer it cooks the brighter 
red color it will be, but do not let it cook to pieces. Put 
fruit in a jar and strain the syrup over it. — Mrs. Shelton. 

Sweet Pickle Watermelon Rind. — Cut melon rind in slices 

3 inches long, removing green and red. Put in kettle, cover, 
with water and boil until tender and clear. Strain off water. 
To each quart of vinegar dissolve 3 pounds of sugar and let 
come to a boil. Add to the rind and let boil. Then put over 
the fire, add stick cinnamon, whole mace and whole cloves. 
Tie spices in a bag and remove from the vinegar before melon 
goes in, as it discolors it. Let melon and spiced vinegar boil 
until the latter is like syrup. Put away in airtight crocks. 

—Mrs. K. C. Hartfield. 

Pickled Peaches. — Seven pounds peaches, 3 pounds of 
sugar, 1 pint of vinegar, 1 ounce each ground cloves, cinnamon 
and mace tied in bags. When vinegar, spices and sugar are 
boiling, put in some peaches and boil till tender ; remove to 
stone jar and put in more until all are done. Lay spice bags 
on top and pour syrup over. Ready to use in a few days. 
After a week or so remove bags. — Mrs. W. McDougall. 

Green Tomato Pickle. — One gallon green tomatoes, 1 
quart of onions, chopped fine. Salt and stand over night. In 
the morning drain and squeeze, add 4 green peppers chopped 

4 teaspoons mustard seed, 4 teaspoons celery seed, 4 teaspoons 
pepper, 2 teaspoons cloves, 2 teaspoons allspice, 2 cups sugar, 
3 pints of vinegar. Boil y 2 an hour or more. Put in jars. 

—Mrs. W. McDougall. 



I 

I 



70 



Green Tomato Pickles. — Slice 1 peck green tomatoes, add 
1 cup of salt, let stand over night; drain well, add 1 gallon 
of vinegar, 1 tablespoon ground allspice, 1 tablespoon ground 
cinnamon. 1 teaspoon cloves, % teaspoon ground mustard, 4 
cups sugar, 1 cup grated horseradish. Simmer for about' a 

— Mrs. Courter. 

Sweet Tomato Pickle. — Seven pounds sliced tomatoes, 3 
pounds sugar, 1 pint vinegar, 1 ounce cinnamon, 1 ounce 
cloves. Scald and seal. — Mrs. H. H. Gould. 

Indian Relish. — One quart fine cabbage, 2 quarts fine toma- 
toes, 6 large green peppers, no seeds, 3 large white onions. 
Chop very fine, sprinkle with 2 heaping tablespoons salt, let 
stand over night and drain. Take 3 pints of vinegar, 1 cup 
sugar, 1 teaspoon extract cloves, 1 teaspoon cinnamon, 2 
tablespoons mustard seed, 2 tablespoons celery seed ; tied in 
a cloth. Boil slowly 25 minutes, when cold pour over vege- 
tables and put in glass jars, add cold vinegar if needed. 

—Mrs. H. H. Gould. 

Cucumber Pickles. — Pour boiling water over cucumbers 
and let stand over night. To 1 gallon vinegar add 1 cup 
salt, 1 tablespoon pulverized alum, sugar to taste. Mix spices 
also to taste, little white mustard seed; heat vinegar, sugar, 
salt, alum. Pour over pickles. Wipe cucumbers off before 
putting into jars or pouring vinegar over them. 

—Mrs. S. B. Rigby. 

Cucumber Pickles. — Soak 100 small cucumbers in salt and 
Avater over night, drain and scald very slightly in 2 quarts of 
vinegar, 2 cups sugar, 1 ounce mixed spices. Put only enough 
cucumbers in at one time to cover pan, then pack tightly in 
glass jars and cover with hot vinegar. — Mrs. Gould. 

Pickled Onions. — Use small white onions, pour boiling 
water on them to remove skins. Cover with strong brine. 
Let stand 24 hours, replace old brine with new, let stand for 
24 hours, and repeat with fresh brine the third morning. On 
fourth morning put onions in clear water and heat to scalding 
point. (A pint of milk added will help whiten the onions.) 
Drain well, put in jar and cover with boiling white vinegar. 
Add slice red pepper or a few small dry peppers. 

— Mrs. Courter. 

Corn Pickle. — Ten cups of corn cut from the cob, 10 cups 
of chopped cabbage, 6 large red peppers, y 2 gallon of vinegar, 
3 cups of sugar, 2 tablespoonfuls of salt, Y\ pound of ground 
mustard; mix together and pour on vegetables, let stand on 
back of stove and cook slowly until corn is tender, seal in 
glass jars. — Mrs. William SchelK 



71 



Mustard Pickles — Two quarts of cucumbers, 2 large green 
peppers, 2 quarts of green tomatoes, 2 large cauliflowers, a 
few lima beans. Chop vegetables rather coarse and cook in 
a weak brine. One gallon of vinegar, 1 large cup of flour, 
1 ounce of mustard, \y> pounds of sugar, l / 2 ounce of tumeric. 
Stir the paste until it boils and pour over vegetables. 

—Mrs. S. B. Rigby. 
Chow Chow. — One quart of large cucumbers cut in chunks, 
1 quart of small onions, 1 quart of green tomatoes, cut in 
quarters, 1 quart of small cucumbers, 1 head of cauliflower. 
Put in salt and water over night, then scald in the same water 
till tender. Paste. — Two quarts of vinegar, 2 cups of sugar, 
J / 2 pound of mustard, £4 cup of flour, 2 tablespoonfuls of 
tumeric powder. Boil and stir constantly until thick, then 
pour over pickles, put in jars and seal. — Mrs. Gould. 

Mustard Chow Chow. — Two quarts of green tomatoes, 2 
quarts of white onions, 8 red peppers, 2 small heads of cabbage, 
10 cucumbers. Chop all and add 2 cups of salt and let stand 
over night. Drain in morning. Dressing. — One gallon of 
vinegar, y^ pound of mustard, T / 2 ounce of tumeric powder, 
y 2 ounce of celery seed, 1 cup of flour, 2 cups of sugar. Cook 
dressing 6 minutes, put over pickle and let boil up once 
thoroughly. After taking from stove add 2 bunches of 
chopped celery. — Mrs. E. W . DuBois. 

Chow Chow. — Three heads of cabbage, y 2 peck of green 
tomatoes, 12 red peppers, 1 quart of red onions. Chop fine, 
mix well, adding 1 pint of salt, let drain over night in jelly 
bag. In morning put in stone crock and pour over it, while 
vinegar is hot, 2 quarts of vinegar, in which a bag of ground 
spices and 1 cup of sugar has been boiled. — Mrs. Courter. 

Stuffed Green Peppers. — Take large green, sweet peppers, 
cut off top for lid, clean out all seeds and pulp, lay in a bowl 
and cover with strong salt water for 24 hours. Drain dry. 
Chop cabbage, onions, celery and green tomatoes in equal 
quantities, add nasturtium seed, mustard seed, celery seed, 
pepper corns and allspice. Fill peppers, sew on tops and put 
in crock, covering with good cider vinegar, scalding hot; add 
strip of horseradish to prevent moulding. — Easthampton. 

Pepper Pot. — Chop 6 red cabbages, 10 green peppers very 
fine. Put in crock, layer of cabbage, over which sprinkle a 
little salt, green peppers, horseradish and yellow mustard seed 
until your crock is full. Then pour over little vinegar, to 
every quart of which has been dissolved 3 ounces of sugar. 
Tie up air tight. — Mrs. K. C. Hartfield. 

Pears Preserved with Lemon. — Three-quarter pounds of 
sugar to 1 pound of fruit. Almost cover fruit with water, let 



72 



simmer in syrup; when nearly done add lemon to taste, cut 
in slices. — Mrs. George Conover. 

Orange Marmalade. — One orange, 1 grape fruit, 1 lemon. 
Put through grinder ; measure and add 3 times the amount of 
water. Put away. Second day boil 10 minutes. Put away 
again and the third day measure and add equal amount of 
sugar. Boil until it jellies. —Mrs. L. W. Renfrew. 

Orange Marmalade. — Three oranges, sliced very thin, 
weigh them. To 1 pound of fruit add 3 pints of cold water, 
and let stand 24 hours, then cook about 10 minutes until 
tender. Weigh. To 1 pound of the above add 1% pounds 
of sugar and boil until it jellies, about an hour; add juice of 
3 lemons and boil a few minutes until it jellies. Put in glasses 
and when thoroughly cold cover with parafine. 

—Mrs. William Schell. 

Currant Conserve. — Three pints of currant juice, (as for 
jelly) 3 pounds of sugar, 1 pound of seeded raisins, chopped 
coarsely. Cook until it begins to thicken (15 or 20 minutes). 
Then add 2 oranges and cook 10 minutes. Chop pulp of 
both and the rind of one fine, before adding. Four quarts of 
currants on stems makes about 10 glasses. 

—Mrs. H. L. Little. 

Cherry Conserve. — Three pints of cherries stoned, 1 cup 
of cold water, 1 pound of figs ground, ^ cup of walnut meats 
ground, 8 cups of sugar. Cook like jam about half an hour. 
Seal in jelly glasses. — Mrs. H. L. Little. 

Grape Conserve. — Five pounds of Concord grapes, 3 
pounds of sugar, 1 pound of chopped raisins, 1 pound chopped 
English walnuts. Rind of 1 orange and pulp of 2. Pulp 
grapes and boil to remove seeds. Strain. Add juice to skins, 
and boil together until thick, about 20 minutes. When done 
add walnut meats and can. — Mrs. E. W. DuBois. 

Spiced Grapes. — Pulp 4 quarts of grapes and put on in 
preserving kettle, boiling until seeds fall out. Add skins to 
this juice, after straining, and put into it 3j4 pounds of brown 
sugar, 1 pint of vinegar, 1 tablespoonful of ground allspice, 
1 tablespoonful of cinnamon and 1 teaspoonful of ground 
cloves. Cook all together until it thickens. 

—Mrs. T. C. Hartfield. 

Ginger Pear. — Cut hard pears in thin slices after peeling 
and coring. To 8 pounds of fruit add 8 pounds of sugar, the 
juice of 4 lemons, 1 pint of water and % pound of ginger 
root sliced thin. Cut lemon rinds into long, thin strips. Boil 
all together slowly about an hour. — Mrs. Walter McDougall. 

Chili Sauce. — Thirty large ripe tomatoes, 6 green peppers, 
8 cups of vinegar, 8 onions, 5 tablespoonfuls of sugar, 3 table- 



73 



spoonfuls of salt, 1 tablespoonful of ground cloves, 1 table- 
spoonful of allspice, 1 tablespoonful of Cayenne pepper. Boil 
4 hours, bottle when cold. — Mrs. T. C. Macoy. 

Catsup. — One gallon tomato pulp, strained, 4 tablespoon- 
fuls salt, 1 tablespoonful black pepper, y 2 tablespoonful red 
pepper, 1 tablespoonful mustard, 2>y 2 tablespoonfuls sugar, 
Put in bag 1 teaspoonful whole cloves, 1 teaspoonful allspice, 
y 2 teaspoonful ground cinnamon, 1 pint of vinegar. Boil 
slowly for two hours, let stand over night, then boil again 
until quite thick. Bottle when cold. — Mrs. Courter. 

Grape Catsup. — Five pounds of grapes, 1 pound of sugar, 

1 pint of vinegar, 1 tablespoonful of cinnamon, 1 tablespoonful. 
of cloves, 1 tablespoonful of allspice, y 2 tablespoonful of salt, 
V 2 teaspoonful of pepper. Boil grapes in water enough to 
prevent burning, strain through colander; add above in- 
gredients and boil till thick. Bottle and seal. 

— Mrs. Gould. 

Grape Juice. — Heat white grapes over slow fire until juice 
flows readily. Crush, squeeze and strain. To each quart of 
juice add 1 pound of granulated sugar. Bring to a boil, then 
take from fire, bottle and seal. Keep cool ; will keep for 
years. — Mrs. H. L. Little. 

Cranberry Jelly. — One quart of cranberries, 1 cup of water, 

2 cups of sugar. Cook altogether and strain if desired. 

— Mrs. Renfrew. 

Yellow Tomato Preserves. — One gallon of tomatoes, do 
not peel, but put over Avhole in 1 pint of water, 4 pounds of 
sugar, 1 lemon, sliced and seeded. Cook to a jelly and add 
V 2 cup of Canton preserved ginger, cut in small pieces. Can 
be put in jars or crock. — Mrs. E. W. DuBois. 

Piccalilli. — One-half peck of green tomatoes, chopped ; 
sprinkle with salt and let stand over night, drain and add 1 
large cabbage, 4 onions, 6 green peppers, 2 red sweet peppers, ( 
all chopped fine ; 2 teaspoonfuls of salt, a little pepper, cinna- 
mon, cloves, alspice, mustard seed and sugar. Put in jar and 
cover with 1 quart of cider vinegar, boiling hot. 

Crabapple Jelly.— Wash fruit clean, put in kettle and cover 
with water, boil until very soft. Strain through cloth, but 
do not press it. Allow 1 pound sugar to each pint of juice. 
Boil from 20 to 30 minutes. — Shelton. 

Quince Jelly. — Prepared the same as crabapple. 

Currant Jelly— Wash currants, put in kettle, mash, and 
boil until thoroughly cooked, about 20 minutes. Strain. Put 
juice over stove again, let boil five minutes, then add 1 pound 
•of sugar for every pint of juice. Let boil rapidly one minute. 



74 



Skim and put in jelly tumblers. Add red raspberries, if de- 
sired. — Mrs. E. W. DuBois. 

Strawberry Jam. — Wash fruit, put in preserving kettle 
and boil 15 or 20 minutes, stirring frequently and removing 
skim. Add 1 coffee cup sugar to 1 pint mashed fruit ; boil 30 
minutes longer, stirring constantly. Put in glasses or jars. 

Quince Honey. — Grind 12 large quinces and cook with 5 
pounds of sugar, and 1 quart of water until thick and like jam. 

— Mrs. E. W. DuBois. 

Currant Conserve. — Three pints of currant juice, 3 pounds 
of sug _ ar, 1 pound seeded chopped raisins. Cook until it 
thickens. Then add 2 oranges and cook 10 minutes. Chop 
oranges fine. — Mrs. H. L. Little. 

Wild Cherry Cordial. — Dissolve one package of Wild 
Cherry Tryphosa in one quart of boiling water. Serve with 
crushed ice. Delicious. — Mrs. C. B. Valentine. 



75 



76 



SUGGESTIONS FOR SANDWICHES. 
" Variety is the spice of life which gives ail its flavor." 

Remove seeds and chop pepper fine, simmer for 10 min- 
utes in a tablespoonful of butter; add salt and cool. 

Chopped dates seasoned with lemon peel and clove or cin- 
namon. 

Corned beef cut thin and spread with mustard. 

Tongue cut in slices and spread with mustard. 

Grated horseradish spread on buttered bread. 

Cream cheese made into a paste with cream. 

Cream cheese, cream and chopped nuts. 

Prunes chopped with half the quantity of English wal- 
nuts; season with lemon juice and powdered sugar. 

Minced tongue, hard-boiled egg and mustard. 

Sardines made into paste with lemon juice. 

Shrimps, picked fine, seasoned with lemon juice. 

Minced hard-boiled eggs, one sardine to every three, sea- 
soned with lemon. 

Watercress chopped fine, salt and pepper. 

Minced hard-boiled eggs mixed with grated cheese, sea- 
soned with mustard. 

Finely cut celery mixed with mayonnaise. 

Cream cheese mixed with chopped olives. 

Equal parts minced ham and celery mixed with mayon- 
naise. 

Ham, mixed with chopped pickles and celery. 
Equal parts of grated Swiss cheese and chopped English 
walnuts, with mayonnaise. 

Olives chopped fine and mixed with mayonnaise. 

Peanuts mashed to a paste with mayonnaise. 

Lobster meat mixed with mayonnaise. 

Canned salmon mixed with hard-boiled eggs, chopped fine. 

Figs and nuts chopped fine. 

Cold chicken and cold cooked oysters chopped fine. 

Cold chicken and one-fourth the quantity of blanched 
almonds chopped fine, and mixed to a paste with cream. 

Cream cheese, lettuce leaves and French dressing. 

Hard-boiled eggs, sliced and sprinkled with salt, pepper, 
and chopped parsley. 

Cold roast chicken and finely-cut celery mixed with 
mayonnaise. 

"Cream cheese, mixed with mayonnaise, seasoned with 
fnustard and chopped olives. 

Raisins and candied lemon peel chopped and made into a 
paste with lemon juice. 



77 



Pickled lamb's tongue, chopped very fine with capers. 

Sour apples and celery minced very fine and mixed with 
mayonnaise. 

Peanuts and figs chopped with lemon juice. 

Chopped English walnuts mixed with quince jelly and 
cream cheese. 

Cold chicken and mushrooms, mixed with mayonnaise. 

Spanish Sandwich. — Spread buttered slices of graham 
bread with mustard, then with layers of grated cheese and 
chopped olives mixed with salad dressing. 

Brown bread with cream cheese and chopped olives. 

Educator crackers filled with layer of cream cheese, and 
thin layer jelly, quince preferred. 

White bread with mixed pickles chopped fine. 

—Miss Mulford. 



78 



79 



CANDIES. 
" Sweets to the sweet." 

Molasses Taffy. — Two cups molasses, 1 tablespoon vine- 
gar, 1 tablespoon butter, 1 level teaspoon soda. Boil 20 min- 
utes, stirring all the time. — Mrs. H. H. Gould. 

Walnut Pinouchie. — Five pounds light brown sugar, 2>y 2 
cups of milk, part Van Camp's evaporated milk improves it; 
3 tablespoons of butter. Boil from 20 to 30 minutes until it 
spins a thread. Take from fire and beat until nearly ready to 
pour into buttered pan. Add 1 teaspoon of Mapleine, 3 cups 
of chopped nuts, and finish beating. 

—Mrs. L. W. Renfrew, 

Salted Almonds. — Shell 1 pound nuts, pour on boiling 
water and let stand until red skins will slip off easily. Put 
nuts in shallow pan in hot oven, with 1 teaspoon of butter 
and 1 teaspoon of olive oil. Allow to brown and dredge with 
salt. —Hatfield. 

Fudge. — Two cups sugar, 1 cup milk, 2 squares chocolate, 
butter size of an egg. Boil all together until it hairs from 
the spoon. Remove from stove and beat until it grains. 
Pour in buttered tins. 

Walnut Cream.- — Two cups coffee, A sugar, 1 cup cream, 1 
quart hickory nuts or 1 pound of English walnuts. Boil the 
sugar and cream until it becomes brittle when put in cold 
water. Put in the meats, stirring well, and set away on but- 
tered pan to harden. 

Salted Peanuts. — Buy raw peanuts and shell and skin. 
Melt a little butter in pan, put in peanuts and place in a 
moderate oven until as brown as desired. — Hatfield. 

Glace Nuts. — Two cups sugar, just enough water to dis- 
solve the sugar. Boil to the " crackle " and drop in English 
walnut meat, Brazil nuts, bits of orange or any nuts and 
fruit you wish. Remove at once, and place on buttered plates 
to cool. 

Karo Cream Drops. — To 1 quart Karo Syrup which has 
been boiled for 30 minutes, add J / 2 teaspoon bicarbonate soda 
which has been rubbed absolutely smooth. Allow to boil, 
stirring constantly or it may burn, until brittle when tested in 
cold water. Remove from fire and add 1 tablespoon lemon 
juice. When cool enough to handle, pull until a light, bright 
yellow ; roll out into two half-inch sheets. Lay these together 
with a layer of Karo fondant between. Cut into squares or 
other shapes. 



80 



Walnut Caramels. — Turn into a saucepan 2 pounds brown 
sugar, 1 cup Karo Syrup, 1 cup milk, 4 level tablespoons but- 
ter, 6 squares unsweetened chocolate. Bring to a boil slowly 
and continue to increase the heat until 240 degrees F. have 
been reached on sugar thermometer. At this point stir in ]/ 2 
pound walnut meats and turn out into buttered tins. When 
cool, mark in squares. 

Karo Kokoanut Kandy. — Shave a half cocoanut fine and 
spread on tin dishes in a warm place to make soft and pliable. 
Then make a syrup as follows : Boil together but do not 
stir, 1 cup brown sugar, 1 cup Karo Syrup, 1 teaspoon vine- 
gar, tablespoon butter. When this is sufficiently cooked to 
become brittle when dropped in cold water, stir lightly into it 
the warm cocoanut. Pour the whole upon buttered tins, and 
when almost cold mark into bars. 

French Fondant. — Use equal quantities of unbeaten egg 
whites and cold water, add confectioner's sugar enough to 
mold into shapes. Add flavoring. 

Maple Fudge. — One pound brown sugar, 1 cup sour cream 
or sweet milk, butter size of an English walnut. Put sugar 
and cream in the pan, stir until sugar is dissolved, and boil 
until a soft ball can be made of a little that has been dropped 
into cold water. Extinguish flame, add butter and vanilla 
and beat vigorously with a wooden spoon until the candy 
cracks as you beat it. Turn into a buttered dish or tin and 
cut into squares as soon as possible. — Mrs. E. Norton. 

Candied Orange Peel. — Dip oranges in hot water, wipe in 
soft cloth, then rub with lump sugar to extract oil. Roll 
sugar fine and set aside, peel oranges, throw skins into boiling- 
water, and cook until tender, changing water twice; drain 
well; cut into strips and weigh, allowing 1 pound sugar and 
y 2 cup of water to every pound of peel. Boil sugar and water 
together a minute ; add peel ; simmer until transparent ; drain 
and roll each piece in the sugar. Put in warm oven to dry. 

— Mrs. Washburn- 

Caramels. — One large cup of molasses, 1 tea cup of sugar, 
1 cup of milk, 1 heaping tablespoon of butter, % pound un- 
sweetened chocolate, cut or scraped fine, a pinch of salt. Boil 
all together about 30 minutes or until it hardens when dropped 
into cold water. Pour on buttered pans; when cool cut into 
squares. —Mrs. T. C. Macoy. 

Turkish Delight. — One-half pound of French gelatine (or 
half a box of ordinary gelatine), 2 pounds of sugar. Put pint 
of boiling water on stove with juice of half a lemon; let come 
to a boil, then put in gelatine and sugar, boil five minutes- 
hard; fill 4 soup plates with cold water until ready; turn out 



81 



and fill with the mixture, color and flavor each separately. 
Let stand 24 hours, cut and roll in powdered sugar. Use Bur- 
nett's color paste for coloring. — Miss H. Cain. 

Pinouchie. — Two cups light brown sugar, 1 cup milk, 1 
cup chopped English walnuts, lump butter. Boil sugar and 
milk, add butter until will form a soft ball in cold water. 
Take off stove and beat until quite thick and lighter in color, 
stir in nuts and pour into buttered pans. — E. M. 

Divinity Fudge. — One pound brown sugar, ^ cup water. 
Boil until it forms a ball when worked in cold water. Have 
white of 1 egg stiffly beaten, and beat the mixture into it 
slowly. — Mrs. H. H. Gould. 

Fudge. — Two cups brown sugar, 1 cup granulated sugar, 
2 tablespoons cocoa, 1 cup milk, 1 lump butter. Cook stirring 
as little as possible until it will form a soft ball on cold water ; 
take from fire and add y 2 tablespoon vanilla. Beat until 
thick and creamy, pour into buttered pans. — Mrs. Quimby. 



82 



S3 



MISCELLANEOUS. 

Balm for Chapped Hands. — One ounce of quince seed put 
in a cup of warm water; let it stand until the jelly is all out 
of the seed, then strain and add 2 ounces of glycerine, 4 
ounces of alcohol, 6 ounces of witch hazel. Use more quince 
seed if you wish it thicker. — Mrs. H. L. Little. 

To set the Color in Cotton Goods Before Washing.— Wet 
in cold water, then dip in cold water with a teaspoon of sugar 
of lead in it, and dry. 

To Remove Paint or Grease Spots. — Take 4 tablespoons of 
alcohol and 1 of salt. Shake well together and apply with a 
sponge or brush. 

To Remove Mildew. — Dip the mildewed portion in butter- 
milk and lay the article in the sun. 

Hot Alum Water is the best insect destroyer known. 

Beef Tea. — One and one-half pounds of round steak cut 
up in very small pieces, put in a glass jar and set in cold 
water; let it gradually come to a boil and boil three hours. 
Dilute with a scant j£ cup of water, and add a small pinch of 
salt. 

Barley Water. — Wash 1 tablespoon of pearl barley in 
cold water, pour off the water, add 2 or 3 lumps of sugar, the 
rind of 1 lemon and the juke of y 2 a lemon. Pour on a pint 
of boiling water, let stand on the back of the stove 2 or 3 
hours. Strain the mixture and let cool. 

Rice Water. — Wash an ounce of rice in cold water, then 
steam for 3 hours in a quart of water kept simmering, and 
slowly raise to boiling point. Strain and cool the liquid 
before using. 

Milk Gruel. — One pint of scalded milk. Take 2 even 
tablespoons of flour, and stir with a little milk until entirely 
free from lumps, salt, stir into the scalding milk, and cook 
on the back of the stove 1 hour; do not burn. 

Rice Gruel. — Wash 1 level tablespoon rice in cold water 
and let stand 2 hours; drain, add 1 cup of milk; cook \ l / 2 
hours in double boiler. Strain twice through fine strainer. 
Serve hot or cold. 

Indian Meal Gruel. — Mix 1 level tablespoon Indian meal, 
Yz level tablespoon flour, *4 teaspoon salt, add gradually 3 
tablespoons cold water, then stir gradually into 2 cups boiling 
water ; boil 1 hour over hot water ; add milk or cream as 
needed. 



84 



Cracker Gruel. — Pour y 2 cup boiling water on 2 round 
tablespoons cracker crumbs ; add y 2 cup of milk and ^ tea- 
: spoon salt. Stir until the mixture boils. 

Flaxseed Tea.— Put 2 tablespoons whole flaxseed and 1 
pint of cold water over the fire; cook slowly y 2 hour, add 
juice of 1 lemon and 1 round teaspoon sugar. Strain through 
fine strainer. 

Albumen Water. — Beat whites of 2 eggs slightly and add 
equal quantity of ice water. Strain through cheese cloth, 
add juice of lemon and sugar or saccharine. 

Health Gems (For Constipation). — One quart unsifted 
wheat bran, 1 pint entire wheat flour, 1 pint milk, 6 table- 
spoons molasses, 2 teaspoons soda, salt. Makes two dozen 
gems. —Mrs. E. H. Little. 

Soap Bark Mixture for Cleaning Clothing. — One ounce 
soap bark boiled and strained. When cold, add two ounces 
alcohol, and water to make a pint in all. Will keep for years 
in bottle, and after sponging cloth, will not leave a stain. 

—Mrs. H. L. Little. 
- Cough Mixture.— Two drams muriate of ammonia, 1 dram 
fluid extract cubebs, 16 drams Brown's Mixture, 13 drams 
syrup of wild cherrv. Teaspoonful every 3 hours. 

—Mrs. H. H. Gould. 

Rheumatic "Lotion for External Use Only. One-half 
ounce organum, -y 2 ounce spike, y 2 ounce hemlock, y 2 ounce 
amber, y 2 ounce castile soap, y 2 ounce Venice turpentine, y 2 
ounce gum camphor, y 2 pint alcohol. Shake thoroughly be- 
fore using. —Mrs. H. H. Gould. 

Cold in Head. — Ten grains menthol, 10 grains eucalytol, 
20 drops oil of cubebs, 4 ounces bensoinol. Use with nasal 
atomizer every 1 or 2 hours. — Mrs. H. H. Gould. 

Bay Rum. — One ounce Parke, Davis & Co.'s Extract Bay 
Laurel Concentrated, 1. quart alcohol, 1 quart water. Put 
the extract in. one-half the alcohol. Put the other half of the 
alcohol in the water, then add all together. 

Heliotrope Powder. — One-half pound powdered orris root, 
}4 /pound ground rose leaves, % pound tonquin bean 
powdered, one-sixteenth pound vanilla beans, 2 drops attar 
of almonds. 

. To Remove Yellow from Piano. Keys. — One ounce nitric, 
acid; 10 ounces soft water. Apply with brush and wash off 
with- flannel cloth. ". . ' 

To Remove Grease from Woolen. — One . quart . boiling 
water, 1 ounce pulverized borax, y 2 ounce gum camphor. 
Shake well and bottle. 



85 



* 

85 



87 



CONTENTS. 

Table of Weights and Measures 3 

Bread — Muffins — Rolls 5 

Eggs 11 

Soups 15 

Fish — Oysters — Clams 19 

Meats and Game 23 

Vegetables 28 

Meat and Vegetable Sauces 33 

Salads and Dressings 36 

Cakes 39 

Cake Fillings 49 

Puddings 52 

Pudding Sauces 58 

Pies 60 

Frozen Desserts 64 

Pickles, Preserves and Jellies 68 

Suggestions for Sandwiches 76 

Candies 79 

Miscellaneous 83 



88 

j 



89 

WHEN THE RECIPE 
CALLS FOR SALT 

WORCESTER SALT 

Is indicated. Its purity, strength 
and flavor give just the exact 
degree of seasoning required. 



For BEST RESULTS always use 

WORCESTER SALT 

Because 

It Takes the ) DFCT 
To Make the f OJCiC3 1 



Your grocer will give you 
WORCESTER if you ask for it. 



WORCESTER SALT COMPANY 

168 DUANE STREET - NEW YORK 



BRANCH OFFICES IN 

BOSTON, PHILADELPHIA, CHICAGO, COLUMBUS, SAN FRANCISCO 



90 




SHREDDED WHEAT DISHES 

A dainty, wholesome, appetizing meal can be prepared -with Shredded Wheat Bis- 
cuit "in a jiffy." It is ready-cooked and ready-to-serve. You can do things with it 
that are not possible with any other "breakfast food." It is the only cereal food 
made in Biscuit form. Combined with fresh or preserved fruit, or with creamed 
meats or creamed vegetables, or simply eaten as a breakfast food with milk or cream, 
it is delicious, nourishing and satisfying. 

Made by THE SHREDDED WHEAT COMPANY, Niagara Falls, N. Y. 



HALF-A-CENTURY 

BROWNE'S BROOKLYN BUSINESS COLLEGE 

DAY AND NIGHT SESSIONS 

A Twentieth Century, reputable and up-to-date school for training 
young men and women in the shortest possible time for well-paying 
business positions. 

36 FLATBUSH AVENUE at FULTON STREET 

Graduates Placed in Permanent Positions "Write, Telephone or Call 

INDIVIDUAL INSTRUCTION BEGIN ANY TIME 



QUIMBY'S FLATBUSH EXPRESS 

117 JOHN STREET, NEW YORK. 

Telephone, 844 JOHN. Residence Telephone, 1868 FLATBUSH 



SPECIAL ATTENTION PAID TO BAGGAGE 



Goods Shipped to All Points by Freight or Express 



91 



Hot Griddle Cakes with Karo 

— Try it for breakfast 
—the most delicious 
syrup you ever tasted 

is fine on hot biscuit. 

The children like plain bread 
and Karo better than a richer 
dessert — and Karo is nourish- 
ing and digestible — a real food. 
Use it in cooking. Make Karo 
Candies. 

Karo Cook Book— fifty pages, including thirty perfect recipes for 
home candy making— free. Send your name on a post card, today. 

Corn Products Refining Company new york 




P. O. Box 161 



Those dainty "old home" cus- 
tards and puddings are so 
good when you make them with 

Duryeas' Corn Starch 




you risk failure with ordinary corn 
starches? The cook who knows 
uses Duryeas' — that's the reason she 
gets results that so many cooks miss. 
Insist on getting Duryeas' — 
your grocer has it. 

Send a post card today for Duryeas' COOK 
BOOK— recipes for 168 of the best dishes you 
ever ate. 

GLEN COVE MFG. CO. 
Oswego, N. Y. 

National Starch Co., Successors 



92 



Telephone, 6239 FLATBUSH 

JAMES J. LUPTON 

PLUMBING AND HEATING 

1418 NOSTRAND AVE., BROOKLYN, N. Y. 

BRANCH : 301 EAST 35™ STREET 



Contracts taken for Steam Heating, Hot Water Heating, Plumbing 
and Gas Fitting* General Contracting 




BAKERIES 

206 DEKALB AVENUE 821 FLATBUSH AVENUE 

Telephone, 2654 Prospect Telephone, 6290 Flatbush 

DELICATESSEN , 278 ADE LPHI STREET 

(QUALITY NOT QUANTITY) 



93 

F. C. SAUTE R 

FIFTH AVENUE, CORNER NINTH STREET 

BROOKLYN, N. Y. 

REAL ESTATE 

IN ALL. ITS BRANCHES 



Telephone, 357 SOUTH 



PIERCE BROTHERS 

HARDWARE AND HOUSE FURNISHINGS 

523 ROGERS AVENUE, BROOKLYN, N. Y. 

Cor. RUTLAND ROAD TELEPHONE, 2421-J FLATBUSH 



Romafin Cooking Utensils, Fruit Jars and Rings, Glass Mantles, Globes and 
Burners, Paints, Oils and Varnishes, Curtain Poles and Fixtures, Sash Rods, 
Locks and Keys, Garden Tools and Window Screens. 



COMPLIMENTS OF A FRIEND 



94 

Established 1883 Telephone, 3880 FLATBUSH 

ST EM MANN & LUDEMANN 

Groceries, Cigars, Fruits, Vegetables 

453 ROGERS AVENUE, Cor. LINCOLN ROAD 

BROOKLYN, N. Y. 

TELEPHONE •) j- FLATBUSH 

ZEE. IE±J. 

SELECT SEA FOOD MARKET 

Blue Point Oysters and Little Neck Clams on Half Shell a Specialty 

1006 FLATBUSH ATENUE, BROOKLYN. N. Y. 

ORDERS CALLED FOR AND DELIVERED 
Telephone, 118 FLATBUSH 

HENRY STRUHS 

Stapleand Fancy Groceries 

TEAS, COFFEES, SUGARS, SPICES, Etc. 

Cor. Nostrand Avenue and Fenimore St., Brooklyn, N. Y, 

Telephone, FLATBUSH 4445 

"FENIMORE" 

FRANK MULDOWNEY 

Ice Cream and Confectionery 

545 ROGERS AVENUE, BROOKLYN, N. Y. 

Churches, Weddings and Parties Supplied 
Telephone 429 FLATBUSH 

J. HENRY WOLTMANN 

FINE GROCERIES 

995-997 FLATBUSH AVENUE, near TILDEN AVENUE 



95 

Fine Assortment of 

Bon Boris, Chocolates 

GONZALEZ 

Ice Cream and Fruit Ices 
756-58 Flatbush Ave. Brooklyn, N. Y. 

Near Woodruff Ave. Tel. 161 J Flatlush 

Ice Cream delivered to residences at short notice 

Telephone 378 South 

J. DOYLE 

PLUMBING, ROOFING AND HEATING 

RANGES AND HEATERS JOBBING A SPECIALTY 

317 Eleventh Street 

NEAR FIFTH AVENUE 

W. H. CURTIS & CO. 

FANCY GROCERIES 

FRUITS AND VEGETABLES 

659 FLATBUSH AVE. 1747 FLATBUSH AVE. 

Telephone 605 Flatbush Telephone 1429-J Flatbubh 

BROOKLYN, NEW YORK 
ESTABLISHED 1891 

L. C. RANDALL 

752 FLATBUSH AVE., Near Woodruff Ave. 

Dry Goods, Notions and Furnishings — Onyx Hosiery for Men, Women and 
Children — Also Ladies' All-Silk Hose at 50c, 75c, $1,00 and 1.50 — 
Flatbush Agency for Butterick Patterns 
Telephone, 2342 W Flatbush 

GEORGE E. KERN 

LINDEN MARKET 

CHOICE MEATS, POULTRY AND PROVISIONS 

735 ROGERS AVENUE 
Telephone 3728 Flatbush Near Lenox Road 

BROOKLYN, N. Y. 



96 



Tel. 161-W Flatbush 

I. C. DEELWATER 

Delicatessen & Groceries 

760 FLATBUSH AVENUE 

Near Woodruff Ave. BROOKLYN, N. Y. 

Phone 39 Flatbush '_ Phone 729 Flatbush 

RESD & SNYDER 

Modern Druggists 

Flatbush & Woodruff Aves. 
BROOKLYN, N. Y. 



Joseph H. Esquirol 



Adrian M. Williamson 



J. H. Esquirol Co. 

REAL ESTATE 

831 Flatbush Avenue 

Cor. Linden Avenue 
Phone, Flatbush'5834 BROOKLYN, N. Y. 

Telephone 512 Flatbush 

GEO. BEYER'S 

Meat and Poultry Market 

Beef, Mutton, Pork, Lamb and Veal 

Philadelphia Poultry A Specialty 

769 Flatbush Avenue 

Bet. Lenox Road and Clarkson Street 



J. MOLINARO 

THE 

Model Shoe Shop 

Fine Repairing 
798 Flatbush Ave , Brooklyn, N. Y. 



Telephone 1464 Flatbush 

A. Horowitz 

Ladies' & Gentlemen's Tailor 
Suits Made to Order 
748 FLATBUSH AVENUE 

Near Woodruff Ave. BROOKLYN, N. Y. 

Cleaning, Dyeing, Pressing and Repairing 

Fredrick Luppens 

REAL ESTATE 
INSURANCE AND LOANS 
1368 Flatbush Avenue 

Cor. East 26th Street, BROOKLYN, N. Y. 

Telephone 418 Flatbush 

Compliments 
of 

The Iceman 

Telephone 3914 Flatbush 

FRANK J. CDRRAN 

SEA FOOD 

755 FLATBUSH AVENUE 

Near Lenox Road 

LADIES 

You will find 500 elegant trimmed 
hats to select from at 

NEWMAN'S 

880 Flatbush Avenue 

Near Church Ave. 



97 

Telephone, 3776 Flatbush 

THEO. HAASE 

Fine Bakery 
467 ROGERS AVENUE 

Bet. Lincoln Road 

and Maple St. BROOKLYN, N. Y. 

Orders Promptly Attended To. 
Telephone, 3360-W Flatbush 

E. GOLDBERG 

MERCHANT TAILOR 

521 Rogers Ave. BROOKLYN, N. Y. 

Near Rutland Road 

Suits made to order at reasonable prices . 
Special attention given to cleaning and 
repairing ladies' and gents' garments. 

The Flatbush Ice and Coal Supply 

JAMES LAING 
Best Quality Coal and Wood 

Coal Delivered at Residences by the Ton or Cwt. 
FAMILY ICE TRADE A SPECIALTY 

430-432 Fenimore Street 

Near New York Avenue 
Phone 654-L Flatbush, BROOKLYN, N. Y. 

Store closes at 7 p. m. Evenings, including 
Saturday Evening 

AMPHION HAND 
LAUNDRY 

117 RutledgeSt., Brooklyn, N-. Y. 
Goods Called for and Delivered. Terms CO D. 
Lace Curtains acd Family Work a Specialty 
TELEPHONE, 90 WILLIAMSBURG 



The Housekeeper's Luxury 

A little implement that takes right hold 
of the Mop, and wrings it out good and 
DRY without wetting or soiling the hands. 

WRITE FOR BOOKLET 

WHITE MOP WRINGER CO. 

Fnltonville, N. Y. 



People's Market 

FIRST CLASS 
MEATS AND PROVISIONS 
Orders Called for and Delivered 

J282 NOSTRAND AVE. 
Brooklyn, N. Y. Phone 1783-L Flatbush 

JOS. FAVALORO 

Fancy Fruits, Vegetables 
and Groceries 

Importer of 
Italian Macaroni and Olive Oil 

- Distributor of the 
Famous Flag lirand Canned Goods 

786a Flatbush Ave. 

Phone 5344 Flatbush 

Eugene Walter 

PRIME MEATS 

POULTRY AND GAME IN SEASON 
54 1 Rogers Ave., Brooklyn, N. Y. 

Bet. Rutland Rd. and Fenimore St, 

When you want good meat we always 
have it. 

STAHL BROS, 

High Grade 

Meat Market 
Poultry and Sea Food 
II 69 Nostrand Ave* 

Near Fenimore St. 

Telephone 2316 Flatbush. 

Robert J.MacGormack 

CARPENTER AND BUILDER 
AND GENERAL CONTRACTOR 

1514 FLATBUSH AVE. - BROOKLYN 
Remodelling and Jobbing a Specialty 



LOOK WHO'S HERE ! 

MRS. II. II. GOULD 

AGENT FOR THE 

Exclusive Dress Fabrics 

OF 

Buckley Brothers Co. 



Compliments of 



A FRIEND 



99 



O'COIVlVOXi'S 

Star Cigar and Stationery Store 

Newspapers Delivered 

539 Rogers Avenue 

Between Paitland Road and Fenimore St. 

Brooklyn, IV. Y. 

Telephone 234 J Flat bush 


WgKkSb carriages 

H§fFNw "AMIES 

hJgFi^ WAGONS 
ifihS-R£MSON^i- 


A, TKl€AMO 

223 Macon St., near Rogers Avenue 
BROOKLYN 

SHOE REPAIRING 

Shoes finished by machinery and sewed 
by hand. Shoes made like new. Boot 
Black Parlor. 


Telephone, 3816 FLATBUSH 

The LINCOLN MARKET 

FRED. H. TIETJEN, Manager 

Prime Meats, Sea Food, 
Poultry and Game 

455 ROGERS AYE., near LINCOLN ROAD 
BROOKLYN, N. Y. 







100 



Jflattmsif) Crust Company 

MAIN OFFICE, FLATBUSH AND LINDEN AVENUES. 
New Utrecht Office, New Utrecht Ave. and 54th St. 

25oatts of 2Director^ 



George M. Boardman, Paterson, Boardman & Co. 
F. A. M. Bnrrell 

Vice-Pres. Charles A. Schieren Company. 
Isaac E. Chapman 

Vice-Pres. Merritt & Chapman Wrecking Co. 
James Cochran Lalance & Grosjean Mfg. Co. 

Harrison S. Collmrn Vice-President 
Warren' Crnikshank, Pres. Cruikshank Company 
Henry B. Davenport - Attorney 
John H. Ditmas Retired 
Walter M. Gladding 

Vice-Pres. Borden Cond. Milk Co. 
William Halls, Jr. 

former "Vice-President Hanover National Bank 
George M. Henderson Real Estate 



National Park Bank 
President 



William O. Jones 

Assist. Cash. 

John Z. Lott 
Edwin P. Maynard 

Comptroller Brooklyn Savings Bank 
G. W. Maynard, Treas. Home Title Insurance Co. 
George A. IVeedham. 

Vice-Pres. Remington & Sherman Co. 
Frank W. Nix Treas. John Nix & Co. 

Lewis E. Pierson 

Pres. Irving National Exchange Bank 
A. W. Schmidt 

Treas. Germania Real Estate Improvement Co. 
Alexander C. Snyder Ross & Snyder, Lumber 
Frederick Van Wyck Attorney 



. y NEW UTRECHT OFFICE 

Hon. Chas. E. Teale Public Administrator 

Thomas E. Clark . . 

Pres. .Brooklyn City Safe Deposit Co. 
Andrew F. Van Than, Jr. Attorney 



Harrison S. Colbnrn 
William G. Morrisey 
Alexander C. Snyder 



; .0 Vice-President 
• ' ■ ' • Real Estate 
Chairman, Ross & Snyder 



TOTAL ASSETS . . . , $5,000,000.00 

'PHONE 5292 FLATBUSH 

DREW ELECTRIC COMPANY 

ELECTRICAL 

Engineers andContractors 



Finished House Work a Specialty 

DEALERS IN 

ELECTRICAL AND GAS SUPPLIES 

867 FLATBUSH AVE. BROOKLYN, N. Y. 



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